Meyer Lemon Ice Box Pie

Total Time:
35 min
Prep:
10 min
Cook:
25 min

Yield:
8 servings

Ingredients
  • 4 large Meyer lemons, juiced
  • 3/4 cup plus 2 tablespoons sugar
  • Pinch of salt
  • 2 1/2 cups water
  • 2 egg yolks
  • 1/4 cup cornstarch
  • 1 (9-inch) blind baked pastry shell
  • 3 egg whites
  • 2 cups fresh blueberry coulis
  • Shaker of powdered sugar
  • 8 sprigs of fresh mint
Directions

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.


CATEGORIES:
View All

Cooking Tips
YOU MIGHT ALSO LIKE
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    8 Reviews
    2 8
    0/1000 characters
    Your Rating:
    (Required)
    Sort by: 
    Wasted lemons, eggs, time. Never thought I'd have to read a review for a recipe before, but I will from now on. Shame on Food Network for keeping this recipe online after all the bad reviews. We have the mixture in the 'fridge to see what happens.
    I agree with all the other reviews! Measurement of lemon juice not adequate. And there should be a LARGE warning to NOT use a metal cooking container as the acidic lemons will give it a metallic taste. I too had to throw away a whole pie due to this issue. Perhaps someone at foodnetwork should try to get this mixture to thicken as several of us could NOT!!! VERY POOR JOB GUYS!!
    Horrid recipe. Quantities are not clear. Use four large lemons??? My lemons were "large" and very juicy -- almost two cups of juice. So the mixture would not thicken. The worst part however, was the taste. We probably should have known not to use a metal saucepan to cook the mixture but we did and the mixture -- if it ever would have thickened, tasted very bad and metallic. We through it out -- wasted a pie crust, four lemons and three eggs. Don't try this recipe.
    What a disappointment to make this pie without reading the reviews first! The measurements seemed odd when compared to other lemon pie recipes BUT I trusted Emeril. This pie never set up! There's no exact measurement of lemon juice (I got 1 cup from only 3 lemons!), and to cool the filled pie completely before doing the meringue was a disaster! (It was so sticky that it couldn't be cut to serve it!) I was mortified when it was all I had to serve to dinner guests and it's now called "Humble Pie" as far as my experience. Julie Child says to never apologize for anything you put on the table, but I sure had to! Please remove this recipe or correct it.
    As a professional chef, I would NOT recommend this recipe to anyone. We had to double the yolks, add 1/2 tspn of fresh lemon zest and modify all the ingredients to have a pie that had a balance of flavor, texture and consistency. What a disappointment this recipe truly is.
    Inaccurate proportions.
     
    Long story short...this filling NEVER thickened.
     
    We scratched it and started over with a different recipe.
    I haven't actually made this recipe because the proportions seem very strange to me. My other lemon icebox pie recipe calls for 1/2 cup of lemon juice along with 4 egg yolks.
     

     
    Meyer lemons grow very well in New Orleans and have a much nicer flavor than conventional lemons however, they are very very juicy and can vary greatly in size. One of my large Meyer lemons grown in my yard can yield 1/2 cup of juice, while it can take 3-5 conventional lemons (depending on size) to generate the same amount.
     

     
    This recipe seems like the amount of lemon juice could vary so much from one cook to another that it may take some trial and error to find out just how much lemon juice to use.
    I love to watch Emeril
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Meyer Lemon and Spanish Almond Semifreddo

    Recipe courtesy of Michael Chiarello