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Meyer Lemon Ice Box Pie
4
3
2
1
2
2
1
1
3
2
Large Meyer lemons
/4 Cup Sugar; plus
Tablespoon Sugar
Pinch Salt
1/2 Cup Water
Egg yolks
/4 Cup Cornstarch
Blind−baked pastry shell −; (9−inch)
Egg whites
Cup Fresh blueberry coulis
Powdered sugar; in a shaker
8
1
Fresh mint sprigs
−1/2 Other Carbohydrates
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.
Meyer Lemon Ice Box Pie
408
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