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.
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By Rukbat
on December 08, 2012
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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.
By ed_knox_662807
Santa Clara, CA
on January 10, 2011
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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!!
By cr_savino
on November 26, 2010
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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.
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