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Fresh Lemon Blackberry Meringue Pie


  • pie crust to fit a 9" pie dish
  • 3/4 c.  sugar
  • 4 tbsp. cornstarch
  • 1/4 tsp. salt
  • 1/2 c. fresh squeezed lemon juice (about 3 large)
  • 3/4 c. water
  • egg yolks
  • 3 tbsp. butter
  • 1 tsp. lemon extract
  • 2 c. fresh blackberries,divided
  • 1/2 c. sugar
  • 3/4 c. white grape juice
  • 2 tbsp. cornstarch
  • egg whites
  • 1 tsp. cream of tartar
  • 2 tbsp. sugar

Temperature: 400 ° F


Arrange pie dough into a 10 1/2" Emile Henry pie dish(1 1/4 qt. size),finishing edges,set aside.In a large saucepan combine sugar,cornstarch,and salt; add lemon juice and water and cook on medium heat until mixture starts to thicken,3-4 min..Remove 1/2 cup of mixture and mix together in a small bowl with egg yolks,return to pan and cook for 1 more minute or until mixture is completely thickened.Remove from heat and stir in butter and extract,stir until butter is melted.Pour into prepared pie dish,set aside.In another large saucepan combine 1 cup blackberries and sugar,cook on low-medium heat until berries are tender,mash lightly with a fork.Mix together white grape juice and cornstarch and stir into blackberries,cook until thickened (3-4 min.).Remove from heat and stir in remaining 1 cup blackberries;spread blackberries over lemon layer,set aside.In a mixing bowl combine egg whites and cream of tartar,beat on high until soft peaks form,slowly add sugar,keep beating until stiff peaks form.Spoon meringue over blackberry mixture to within 1" of edges making tall peaks with spatula.Brown meringue in a 400 F degree oven for 5-7 min.Allow to cool completely before serving. Store in refrigerator.Yield 8 slices.

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