Wild Blueberry and Lemon Meringue Pie

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Wild Blueberry and Lemon Meringue Pie Picture


  • 2 1/2 cups plain flour
  • 1 1/2 sticks unsalted butter or margarine, cold (diced)
  • 1/3 cup sugar
  • 1 egg medium
  • 3 cups lemon curd
  • 3 egg whites
  • 2/3 cup sugar
  • 3/4 cup frozen Wild Blueberries


Preheat oven to 350°F. Lightly grease a 9” flan tin and set aside.

Biscuit Pastry: Measure the flour, cold butter and sugar into a food processor and pulse until mixture resembles fresh breadcrumbs. Add the egg and pulse to form cohesive dough. Roll pastry out onto a floured surface and line the flan tin. Line the inside of the pastry with a circle of tissue paper, crumpled. Fill with baking beans or rice grains and part bake in preheated oven for 25 minutes. Lift out paper and beans and allow to cool.

Filling: Spread lemon curd into part baked flan case and allow to cool completely. Whisk the egg whites in a machine mixer until full volume. Add the sugar and continue whisking until firm. Quickly fold in the frozen Wild Blueberries, turn out onto the filled flan case and bake in preheated oven for 10 minutes until golden brown. Allow to cool completely before cutting. Serves 8.


560 calories, 6g protein, 18g fat, 95g carbohydrate, 46mg sodium, 73mg cholesterol

Wild Blue is Good for You!