Meyer Lemon Ice Box Pie
Ingredients
- 2 Meyer lemons, juiced and zested
- 3/8 cup sugar, plus 1 tbsp for meringue
- 1 pinch salt
- 1 0.3 cup water, divided
- 1 egg yolk
- 2 tbsp cornstarch
- 1 blind-baked 9-inch pastry shell
- 1 0.5 egg whites
- 1 cup fresh blueberry coulis
- 1 tbsp powdered sugar, for garnish
- 4 fresh mint sprigs, for garnish
Instructions
- 1
In a saucepan, combine the lemon juice, sugar, salt, and 1 cup of water. Bring to a boil.
- 2
In a small bowl, whisk together the egg yolk, cornstarch, and remaining ¼ cup water. Spoon ¼ cup of the hot lemon mixture into the egg mixture while whisking constantly, then whisk everything back into the saucepan.
- 3
Return to a boil and cook for about 4 minutes, whisking constantly, until very thick. Pour into the blind-baked pie shell and cool completely.
- 4
Using an electric mixer, beat the egg whites until soft peaks form. Add the remaining tablespoon of sugar and continue beating to firm peaks. Spread evenly over the pie.
- 5
Place under the broiler for 3 to 4 minutes until the meringue top is golden. Watch carefully. Remove and cool.
- 6
To serve, spoon blueberry coulis in the center of each plate. Place a slice of pie over the sauce. Garnish with powdered sugar and a sprig of fresh mint.