| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Emlive05 | 8 | servings | |
INGREDIENTS
| 4 | lg | Meyer lemons |
| 3/4 | c | Sugar; plus |
| 2 | tb | Sugar |
| 1 | pn | Salt |
| 2 1/2 | c | Water |
| 2 | Egg yolks | |
| 1/4 | c | Cornstarch |
| 1 | Blind-baked pastry shell -; (9-inch) | |
| 3 | Egg whites | |
| 2 | c | Fresh blueberry coulis |
| Powdered sugar; in a shaker | ||
| 8 | Fresh mint sprigs |
INSTRUCTIONS
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. This recipe yields 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B33 broadcast 05-20-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 06-03-1998 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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