Blueberry Pie Meringue Squares
These blueberry pie meringue squares are a dreamy dessert with a rich crust, tangy berry filling and fluffy meringue topping. They’re easy to make and perfect for sharing. A few simple ingredients turn into something impressive and delicious.
Servings: 16 sqaures
Equipment
- Baking Dish 8-Inch Square
- Saucepan Small
Ingredients
- ½ Cup butter
- ¼ Cup granulated sugar
- 1 Teaspoon almond extract
- 1 Cup all purpose flour
- 1 Cup blueberry pie filling
- 2 Teaspoons lemon juice
- 2 egg whites
- ¼ Cup icing sugar
- ½ Cup almonds sliced or crushed
Instructions
- Grease an 8-inch square baking dish and preheat oven to 350°F.
- Cream butter and sugar with an electric mixer until light and fluffy. Add almond extract and mix in.
- Add flour and mix until a crumbly dough forms.
- Press into bottom of baking dish. Bake 20 to 25 minutes until lightly browned.
- While crust is baking make filling. Add blueberry pie mix into a small saucepan with lemon juice. Bring to a boil, stirring often, and then remove from heat.
- Make meringue by whisking egg whites with an electric mixer until soft peaks form.
- Continue whisking and add icing sugar a tablespoon at a time until stiff, glossy peaks form.
- Once crust is cooked, increase oven temperature to 400°F.
- Pour pie filling mixture onto crust and spread evenly.
- Add meringue and spread on top of blueberry filling. Sprinkle almonds on top.
- Bake for 10 to 12 minutes.
- Remove from oven and allow to cool completely before slicing.
Notes
Use fresh egg whites: Older eggs can collapse or fail to rise properly when making meringue.
Bring egg whites to room temperature: This helps achieve better volume and a more stable meringue.
Avoid yolk contamination: Even a tiny bit of yolk can ruin the meringue, so separate carefully.
Skip packaged egg whites: Pasteurized egg whites often don’t whip up well for meringue.
Use a glass or metal bowl: Plastic bowls can hold grease that interferes with whipping.
Start mixing on low speed: Begin on medium-low, gradually increase, and finish on high for best structure.
Look for stiff, shiny peaks: That’s how you know the meringue is perfectly whipped and ready.
Cool completely before slicing: This helps the layers set and cuts stay clean.
Bring egg whites to room temperature: This helps achieve better volume and a more stable meringue.
Avoid yolk contamination: Even a tiny bit of yolk can ruin the meringue, so separate carefully.
Skip packaged egg whites: Pasteurized egg whites often don’t whip up well for meringue.
Use a glass or metal bowl: Plastic bowls can hold grease that interferes with whipping.
Start mixing on low speed: Begin on medium-low, gradually increase, and finish on high for best structure.
Look for stiff, shiny peaks: That’s how you know the meringue is perfectly whipped and ready.
Cool completely before slicing: This helps the layers set and cuts stay clean.
Nutrition
Calories: 111kcal | Carbohydrates: 20g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 16mg | Potassium: 76mg | Fiber: 1g | Sugar: 12g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg
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