Meyer Lemon Ice Box Pie
Combine lemon juice and grated lemon rind or lemon extract; gradually stir in sweetened condensed milk. Add egg yolks and stir until well blended. Pour into chilled pie shell. Add cream of tartar to e
Ingredients
- 4 Large Meyer lemons
- 3/4 Cup Sugar; plus 2 Tablespoon Sugar
- 1 Pinch Salt
- 2 1/2 Cup Water
- 2 Egg yolks
- 1/4 Cup Cornstarch
- 1 Blind−baked pastry shell −; (9−inch)
- 3 Egg whites
- 2 Cup Fresh blueberry coulis
- Powdered sugar; in a shaker
- 8 Fresh mint sprigs
Instructions
- 1
In a saucepan, combine the lemon juice, 3/4 cup sugar, salt and 2 cups of water.
- 2
Bring the liquid to a boil.
- 3
In a small mixing bowl, whisk the eggs, cornstarch and remaining 1/2 cup of water, together.
- 4
Spoon 1/2 cup of the hot liquid into in the egg mixture, whisking constantly.
- 5
Whisk the egg mixture into the lemon mixture and bring back to a boil.
- 6
Cook the mixture for about 4 minutes, or until thick, whisking constantly.
- 7
Pour the mixture into the pie shell and cool completely.
- 8
Using an electric mixer, fitted with a whip attachment, whip the egg whites until soft peaks form.
- 9
Add the remaining 2 tablespoons of sugar and continue to whip until firm peaks form.
- 10
Spread the mixture evenly over the pie.
- 11
Place in the oven until the top is golden, about 3 to 4 minutes.
- 12
Remove from the heat and cool.
- 13
Spoon the coulis in the center of each plate.
- 14
Place a piece of the pie in the center of the sauce.
- 15
Garnish with powdered sugar and mint.