Lemon Blueberry Pie Best Family Recipes

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Lemon Blueberry Pie

"Cool and zesty, a refreshing summertime treat. I make these pies in everyday pie shells, no longer deep dish fruit shells."

Ingredients :

1 (14 ounce) can sweetened condensed milk
1/4 cup lemon juice
1 half cups clean blueberries
2 egg yolks
2 (9 inch) pie shells, baked
eight egg whites
1/4 cup white sugar
1/four teaspoon cream of tartar

Instructions :

Prep :	Cook : 16M	Ready in :

Blend sweetened condensed milk and egg yolks together. Gradually add lemon juice, stirring until combination thickens and is nicely combined. Gently fold in blueberries. Pour filling into baked pie shells.
In some other bowl, beat room temperature egg whites with cream of tartar till foamy. Gradually add sugar, and continue beating until egg whites are stiff. Carefully unfold meringue over filling, sealing the edges.
Bake at 400 stages F (2 hundred levels C) until meringue browns, about 6 minutes. Cool. Refrigerate uneaten quantities.

Notes :

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