Blueberry Basil Lemon Meringue Mini Pies

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Spice up your blueberry pie with a hint of lemon and basil – your guests will love it!

Blueberry Basil Lemon Meringue Mini Pies


  • 24 crushed (or 1½ cups) square shortbread cookies
  • 4 tablespoons unsalted butter, melted
  • ⅔ cup California Giant blueberries, additional for garnishing
  • 1 tablespoon water
  • 7 tablespoons sugar, divided
  • 1 teaspoon crushed dried basil leaves
  • 3 eggs, at room temperature
  • 1 can sweetened condensed milk
  • ½ cup fresh squeezed lemon juice from
  • 2-4 lemons
  • ¼ teaspoon cream of tartar
  • fresh basil leaves for garnishing


      • Heat oven to 400°F.
      • Place crushed cookies and melted butter in a bowl and stir well with a fork until crumbs are evenly coated. Divide crumbs evenly between 8 six ounce ramekins (about 3 tablespoons in each). Press the crumbs into the bottom and up the sides of the ramekins. Place on a baking sheet and set aside.
      • Place the blueberries, water, 3 tablespoons of sugar, and dried basil in a saucepan. Cook and stir over medium-high heat while it bubbles and the blueberries begin to burst. Continue cooking and stirring until the mixture thickens, about 6-8 minutes. Remove from the heat; it will continue to thicken as it cools.
      • Separate the eggs and put the yolks into a medium size bowl and the whites into a small glass or metal bowl.
      • Use an electric mixer to beat the yolks until pale and creamy, and then add the sweetened condensed milk and continue beating until combined. Gradually add in the ½ cup lemon juice and continue beating until thoroughly combined and slightly thickened, about 3 minutes.
      • Spread 1 teaspoon of the blueberry mixture evenly onto the bottom of each individual cookie crust. Spread ¼ cup of the lemon mixture evenly on top of the blueberry in each ramekin. Place the pan with all of the mini pies in the 400°F oven and bake for 12-15 minutes or until the pies are almost set.
      • While the pies are baking, beat egg whites and cream of tarter with clean beaters until foamy. Gradually add 4 tablespoons of sugar and continue beating until the egg whites are stiff. Place the meringue in a piping bag with a large decorative tip. Pipe a dollop of the meringue over the warm mini pie filling. Return pies to the oven and continue baking until the meringue browns, about 5-7 minutes. Cool on the counter top, and then chill in the refrigerator, if desired. Garnish with blueberries and fresh basil leaves.

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!