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1
Preheat the oven to 350u00b0 F. Prepare the pie crust and partially prebake. Set aside on a wire rack.
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2
Make the filling. Combine the sugar, flour, cinnamon, and lemon rind in a large bowl. Gently stir in the blueberries and lemon juice until the berries are well coated. Pour the filling into the pie crust, dot with the butter, place in the oven, and bake for 30 minutes.
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3
Meanwhile, make the meringue. In a medium-sized bowl using an electric mixer, beat together egg whites and cream of tartar until soft peaks form when the beaters are raised. Gradually add the sugar, beating well after each addition. Continue to beat until shiny, stiff peaks form when the beaters are raised.
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4
Take the pie out of the oven. Mound the meringue in the center of the pie, then spread it evenly around the edge of the inner crust, sealing the meringue to the crust. Use a spoon to create a design of peaks and valleys all over the meringue. Put the pie back in the oven and bake until the meringue is nicely browned, another 10 to 15 minutes. Let cool on a wire rack before serving.
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5
Note: To partially prebake pie crust, fit the crust into the pie plate and refrigerate for 30 minutes. Remove crust from refrigerator and line it with parchment or wax paper. Fill crust with pie weights or dried beans and bake at 425u00b0F until the top edges start turning light brown, eight to ten minutes. Take the crust out of the oven and remove the paper and pie weights. Reduce the oven temperature to 350u00b0F, return the crust to the oven, and bake until it just starts to turn golden brown, another five minutes. Let cool completely on a wire rack.
