Meringue Kissed Lemon Pudding Pie with Wild Berry Jam

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photo courtesy of Eggland’s Best

Bursting with flavor my Meringue Kissed Lemon Pudding Pie with Wild Berry Jam is one of my most requested family recipes. Friends and family from Hawaii to Massachusettes and places in between know this one is, “Better than Birthday Cake”. There is no finer compliment than to have someone try my recipe and share their photo creations with me. It gives me great joy.

from my friend Cin in Hawaii

This pie features a buttery shortbread crust filled with the most luscious, silky smooth and tart lemon custard. Topped with the easiest no-fail wild berry jam and simple meringue stars this one is a real show-stopper. I am so proud that a panel of judges from Eggland’s Best chose it as Best in State and then Best in the Northwest Region based on taste and creativity.

Eggland’s Best eggs make the best desserts better

Give my recipe a try and tag me with your photo creation on instagram @goodgriefcook. If you would like to vote for my pie or any of the other top winners please check out America’s Best Recipe.

Meringue Kissed Lemon Pudding Pie with Wild Berry Jam

Crust

2 cups shortbread cookie crumbs

3 tablespoons melted butter

Filling

1 cup milk, divided

¼ cup cornstarch

3 eggs, separated

½ cup fresh lemon juice

¾ cup sugar

Grated zest of 1 lemon

4 tablespoons butter, cut into 4 pieces

1 cup 5% fat Greek yogurt

Topping

2 cups wild blueberries, fresh or frozen

½ cup Huckleberry preserves (you may substitute elderberry or blueberry)

1 tablespoon cornstarch mixed with 1 tablespoon water

Meringue Kisses

3 egg whites (from separated eggs above), room temperature

1/8 teaspoon cream of tartar

1/8 teaspoon salt

½ cup super fine sugar

1 teaspoon lemon juice

Heat oven 350F. Mix cookie crumbs and butter until crumbs are moistened. Press the mixture evenly over the bottom and up the sides of a 9-inch pie pan. Bake 10 minutes. Cool. For the filling: In a heat-proof bowl or large measure with a spout, whisk ½ cup milk with cornstarch until blended. Add egg yolks, blend well and set aside. In a medium saucepan, over medium heat, whisk the remaining ½ cup of milk with the lemon juice, sugar and lemon zest until the sugar dissolves and the mixture just comes to a simmer. Slowly whisk the hot mixture into the egg yolk mixture. Pour the mixture back into the saucepan, stirring constantly until it begins to thicken and bubble. Let cook for 1 minute more. Remove from heat. Whisk in butter, 1 piece at a time, until melted and incorporated. Whisk in yogurt until pudding is smooth. Pour filling into prepared crust. Press a piece of plastic wrap onto the filling to prevent it from forming a crust. Chill for 2 hours. Make the jam topping. In a saucepan, over medium heat, combine wild blueberries and preserves, stirring, until preserves are melted, blueberries release their juice and mixture begins to bubble. Stir in cornstarch slurry to thicken the mixture. Let mixture bubble 1 more minute or until fully thickened. Cover and chill jam before spreading evenly over top of pie. Make meringue stars. Heat oven to 200F. Line a baking sheet with parchment paper. In a stand mixer with whip attachment combine egg whites, cream of tartar and salt on medium speed until foamy. Slowly add sugar and once incorporated add lemon juice. Increase mixer speed to high and whip until meringue is very stiff and glossy.  Spoon meringue into a large piping bag fitted with a large star tip. Pipe 1-inch diameter kisses onto prepared baking sheet. Bake for 2 hours or until light and dry. Garnish pie with meringue kisses just before serving.

Eggland’s Best is the only egg good enough for my family recipes because EB eggs not only offer the best taste and nutrition, but also are consistently perfect from one package to the next. I trust that every time I use EB eggs my recipes will be deliciously high in vitamins and omega 3 and I feel so good about feeding my family such a quality egg. I know this pie is truly the “Best Family Recipe” because whatever the occasion it is the most requested dessert. It even beats out a birthday cake.

❤ love always

shout-out to my Saucy Mamas who introduced me to Oregon huckleberry jam which was the inspiration for this pie

Maple Blueberry French Toast Muffins

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It seems this is the third time I am experimenting with a version of one of my favorite recipes. It happens when “I spy” a new product in the grocery store. I am not sure how long Pepperidge Farm has been making thick sliced blueberry swirl bread, but upon seeing it on the shelf I was immediately inspired to create this new version of a French toast muffin. We love stuffed blueberry French toast, so why not a jazzed up muffin?

Loaded with healthy wild blueberries and the very best Vermont maple syrup I guarantee a batch of these warm muffins will get you through the coldest of winter days.

Maple Blueberry French Toast Muffins

  • Servings: 14
  • Difficulty: easy
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¼ cup milk

3 tablespoons Vermont maple syrup plus additional for serving

3 eggs

4 slices (thick sliced) blueberry swirl bread, crusts removed, cut into ½-inch cubes

2 cups all-purpose flour plus a teaspoon

½ cup packed light brown sugar

2 teaspoons baking powder

½ teaspoon salt

¼ teaspoon baking soda

½ cup buttermilk

1 stick unsalted butter, melted

1 cup wild blueberries, fresh or frozen 

Heat oven 400F. Grease 14 standard size muffin cups with no-stick baking spray or line with paper cups. In medium bowl, whisk milk, 1 tablespoon of maple syrup and 1 egg until blended. Add bread; gently stir to coat all the bread pieces (this is the French toast topping). In medium bowl, mix 2 cups of flour, brown sugar, baking powder, baking soda and salt until combined. In another bowl, whisk remaining 2 eggs for 30 seconds. Add buttermilk, 2 tablespoons of maple syrup and melted butter; whisk well.  Pour the wet ingredients over the dry; blend just until the dry ingredients are moistened (do not over mix). Toss blueberries with remaining teaspoon of flour. Gently fold blueberries into batter. Divide the batter among the muffin cups. Spoon the French toast topping evenly over the batter; pressing down slightly. Bake for 25 minutes or until golden brown and wooden pick inserted in center comes out clean. Invert the muffins onto a wire rack, turn them upright; cool 5 minutes. Drizzle additional maple syrup over top of warm muffins just before serving. Makes 14 muffins.

And if you would like to see my previous versions of this recipe check them out here Pepperidge Farm also makes other flavors of this bread including Maple Brown Sugar and Apple Swirl, so the sky is the limit for muffin flavor combinations. Have fun with it and let me know what you come up with. BTW, this is not a sponsored post. I just love these products.

Wild Blueberry Frozen Hot Chocolate Smoothie

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By posting this recipe I am entering a recipe contest sponsored by the Wild Blueberry Association of North America and I am eligible to win prizes associated with the contest. I was not compensated for my time.

What I enjoy most about recipe challenges are the memories they conjure up. That creative process of mixing something new and different comes from a place deep in the heart and brain. It usually hits about 3 am and reminds me that those I love and where I have been inspire my food.

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From the time the kids were small we vacationed in Maine. In summer, we joined friends at Pine Point beach searching for and discovering sand dollars. The wild wonders of Mother Nature enticing the kids to dig deeper into the numbing cold ocean water always did my heart good. Then pre-Christmas shopping in Freeport, Maine enjoying a cozy fire at a quaint B&B and in spring and fall girls’ weekends to Ogunquit and guys’ fishing trips to Rangeley, respectively. Suffice to say lots of wonderful family time was spent in the Pine Tree state.

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William & Caitlin 11/26/1991

If nothing else entering recipe contests brings some good food to the table and a reminder of just how blessed I have been with great memories. It’s been a real pleasure creating this final entry for the #wildyoursmoothie recipe contest which could potentially bring me back to Maine to learn more about wild blueberries. Here is what I already know.

  • wild blueberries have been growing in Maine and Canada for about 10,000 year
  • wild blueberries have 2x the antioxidants of larger cultivated blueberries
  • wild blueberries are part of a heart healthy diet and may reduce the risk of Alzheimer’s disease, diabetes and metabolic syndrome
  • wild blueberries have a well balanced sweet-tart flavor

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In my latest inspired recipe wild blueberries and dark organic chocolate blend with coconut water to make a powerful antioxidant drink that will energize the day or replenish after a work-out. Freezing the coconut water into ice cubes is a bit of flavorful genius that allows that sweet-tart balance of the wild blueberries to shine through the richness of the chocolate. Share it with someone you love. Happy Valentine’s Day.

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Wild Blueberry  Frozen Hot Chocolate Smoothie

  • Servings: 2
  • Difficulty: easy
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1 ½ cups pure coconut water

2 ounces organic dark chocolate (72% cacao or greater), chopped

1 teaspoon dark unsweetened cocoa powder or raw cacao

3 pitted medjool dates

1 cup frozen wild blueberries, plus additional for garnish

2 heart shaped marshmallows, optional

Pour 1 cup of coconut water into an ice cube tray and freeze. Place chocolate and cocoa in a small heatproof 1-cup measure. In a small saucepan bring remaining coconut water to a boil; pour over chocolate and let stand 1 minute. Stir mixture until chocolate is melted. Add dates to hot chocolate and let cool to room temperature. In high-speed blender, combine cooled chocolate-date-coconut water mixture, frozen wild blueberries and frozen coconut water cubes; blend until smooth. Pour into serving glasses. Garnish with marshmallow and wild blueberries, if desired.

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Frozen at harvest to lock in nutrition individually quick frozen (IQF) wild blueberries are available all your round in the frozen food section of the grocery store. Check the package for the word “wild” or feel it for pea-sized wild blueberries to insure you are buying wild and not cultivated blueberries.