Meyer Lemon Ice Box Pie

Recipe Ingredients

4 teaspoons	20ml	Meyer lemons (large)
3/4 cup	148g / 5.2oz	Sugar - plus
2 tablespoons	30ml	Sugar
1		Salt
2 1/2 cups	592ml	Water
2		Egg yolks
1/4 cup	15g / 0.5oz	Cornstarch
1		Blind-baked pastry shell - (9-inch)
3		Egg whites
2 cups	474ml	Fresh blueberry coulis
		Powdered sugar - in a shaker
8		Fresh mint sprigs

Recipe Instructions

In a saucepan, combine the lemon juice, 3/4 cup sugar, salt and 2 cups of water. Bring the liquid to a boil. In a small mixing bowl, whisk the eggs, cornstarch and remaining 1/2 cup of water, together. Spoon 1/2 cup of the hot liquid into in the egg mixture, whisking constantly. Whisk the egg mixture into the lemon mixture and bring back to a boil. Cook the mixture for about 4 minutes, or until thick, whisking constantly. Pour the mixture into the pie shell and cool completely.

Using an electric mixer, fitted with a whip attachment, whip the egg whites until soft peaks form. Add the remaining 2 tablespoons of sugar and continue to whip until firm peaks form. Spread the mixture evenly over the pie. Place in the oven until the top is golden, about 3 to 4 minutes. Remove from the heat and cool. Spoon the coulis in the center of each plate. Place a piece of the pie in the center of the sauce. Garnish with powdered sugar and mint.

This recipe yields 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B33 broadcast 05-20-1998) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.