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
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