Meyer lemon ice box pie

8 servings

Ingredients

Quantity Ingredient
4.00 large meyer lemons
¾ cup sugar; plus
2.00 tablespoon sugar
1.00 pinch salt
2½ cup water
2.00 egg yolks
¼ cup cornstarch
1.00 blind-baked pastry shell -; (9-inch)
3.00 egg whites
2.00 cup fresh blueberry coulis
1 powdered sugar; in a shaker
8.00 fresh mint sprigs

Directions

In a saucepan, combine the lemon juice, ¾ 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 ½ cup of water, together.

Spoon ½ 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.

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

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

06-03-1998

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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