Meyer Lemon Ice Box Pie

  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: 8 servings
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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

  1. 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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