Recipe courtesy of Emeril Lagasse
Print
Total:
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.

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