Ingredients Jump to Instructions ↓

  1. 3/4 cup sugar

  2. 1/4 cup cornstarch

  3. 2 tablespoons all-purpose flour

  4. 1 cup water

  5. 3 egg yolks, slightly beaten

  6. 1/4 cup lemon juice

  7. 1 tablespoon butter

  8. 2 teaspoons grated lemon peel

  9. 1/4 teaspoon lemon extract

  10. 1 cup fresh blueberries

  11. 4 egg whites

  12. 1/2 teaspoon cream of tartar

  13. 1/2 cup sugar

  14. 1 Keebler Ready Crust Shortbread Pie Crust

Instructions Jump to Ingredients ↑

  1. In medium saucepan stir together 3/4 cup sugar, cornstarch and flour. Stir in water. Cook and stir over medium heat until mixture thickens and boils. Remove from heat.

  2. Gradually stir about half of the hot mixture into egg yolks. Return egg yolk mixture to mixture in saucepan. Cook, stirring constantly, over medium heat for 2 minutes. Remove from heat. Stir in lemon juice, butter, lemon peel and lemon extract (if desired). Fold in blueberries. Spread in crust. Cover surface with plastic wrap.

  3. In large mixing bowl beat egg whites and cream of tartar on high speed of electric mixer until foamy. gradually add 1/2 cup sugar, beating until stiff peaks form.

  4. Remove plastic wrap from pie filling. Spread meringue over warm filling, carefully sealing to edges of crust. Bake on baking sheet at 325 F for 25 minutes or until brown. Cool on wire rack for 1 hour. Refrigerate at least 2 hours or until set. Store in refrigerator.


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