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Ingredientes
- 4 lrg Meyer lemons
- 3/4 c. Sugar plus
- 2 Tbsp. Sugar
- 1 pch Salt
- 2 1/2 c. Water
- 2 x Egg yolks
- 1/4 c. Cornstarch
- 1 x Blind-baked pastry shell - (9-inch)
- 3 x Egg whites
- 2 c. Fresh blueberry coulis Powdered sugar in a shaker
- 8 x Fresh mint sprigs
Direcciones
- In a saucepan, combine the lemon juice, 3/4 c. sugar, salt and 2 c. of water. Bring the liquid to a boil. In a small mixing bowl, whisk the Large eggs, cornstarch and remaining 1/2 c. of water, together. Spoon 1/2 c. of the warm liquid into in the egg mix, whisking constantly. Whisk the egg mix into the lemon mix and bring back to a boil. Cook the mix for about 4 min, or possibly till thick, whisking constantly. Pour the mix into the pie shell and cold completely.
- Using an electric mixer, fitted with a whip attachment, whip the egg whites till soft peaks form. Add in the remaining 2 Tbsp. of sugar and continue to whip till hard peaks form. Spread the mix proportionately over the pie. Place in the oven till the top is golden brown, about 3 to 4 min. Remove from the heat and cold. 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 96g | |
| Recipe makes 8 servings | |
| Calories 32 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.05g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 23mg | 1% |
| Potassium 21mg | 1% |
| Total Carbs 8.23g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 3.53g | 2% |
| Protein 0.18g | 0% |
