Blueberry Custard Meringue


To prepare ahead, the pastry can be made in advance and frozen or kept in the fridge for up to a week. The custard can be kept in an airtight container for up to a week but it does not freeze well. If you do not have a sugar thermometer, spoon a small amount of the syrup and pour from a small height, it will form a loose thin thread. If you do not have a blowtorch you can bake the pie in a 160°C oven for 15-20 minutes until meringue is golden brown.


MAKES 8 in 30-35 cm shallow pie dish

PREP TIME 25 minutes

COOK TIME 15 minutes


  • 1 x 400 g roll shortcrust pastry
  • 300 ml milk
  • 1 tsp vanilla extract
  • 60 g sugar
  • 20 g flour
  • 20 g cornflour
  • 3 eggs seperated
  • 1 x 225 g tin OZblu® blueberry puree (or 200 ml)



  • 300 g sugar
  • 100 ml water



  1. Place the 200 ml milk and the vanilla into a pan. Bring to the simmer. Remove from heat.
  2. In a medium bowl, whisk remaining milk, egg yolks, sugar and flours.
  3. While whisking vigorously, slowly pour the hot milk into the egg mixture.
  4. Return mixture to saucepan and cook over high heat, whisking constantly until it thickens and comes to a boil.
  5. Stir in the blueberry puree. Place a sieve over a bowl and pass the custard through to remove any lumps.
  6. Clingfilm the top and press down firmly onto custard to prevent a skin from forming.
  7. Cool to room temperature then chill in the fridge for an hour or two to set.



  1. Preheat the oven to 180°C (160°C fan bake).
  2. Unroll your pastry gently and line your dish with pastry.
  3. Bake for 10-15 minute until biscuit coloured. Remove and cool on a wire rack.


Meringue Topping:

  1. Place the egg whites in a large bowl and whip with a beater until soft peaks form. Set aside.
  2. Place the 300 g sugar in a pan with 100 ml water. Bring it slowly to the boil to dissolve the sugar. Let it boil for 3-4 minute and, using a sugar thermometer, bring it to 100-110°C to thread stage. While whisking continuously, pour the sugar syrup into the egg whites, until stiff peaks form.
  3. Remove the filling from the fridge and whip until smooth. Spread the filling into the cooled base. Mound the meringue onto the blueberry filling. Using a blowtorch, torch briefly to toast all over and serve.