i just ran across this ... guess what we're having here soon






LEMON MERINGUE BLUEBERRY PIE

Begin making this at least one day ahead.





Lemon curd and mousse
1 1/2 cups sugar
2 1/4 teaspoons cornstarch
3/4 cup fresh lemon juice
9 large egg yolks
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes
1/2 cup chilled heavy whipping cream

Blueberry compote
1 1/2 cups fresh blueberries (from two 1/2-pint containers), divided
3 tablespoons sugar
1/2 teaspoon fresh lemon juice
1/4 teaspoon finely grated lemon peel
Pinch of salt
Pinch of ground cinnamon
1 teaspoon all purpose flour

Crust
1 Tender Pie Crust dough disk

Meringue
3 large egg whites
1/2 cup sugar





For lemon curd and mousse:
Whisk sugar and cornstarch in heavy medium saucepan to blend. Gradually add lemon juice, whisking until cornstarch dissolves. Whisk in yolks. Add butter. Cook over medium heat until curd thickens and boils, whisking constantly, about 8 minutes. Transfer curd to medium bowl. Press plastic wrap directly onto surface of curd. Refrigerate at least 1 day. (Can be prepared 5 days ahead. Keep chilled.)
Using electric mixer, beat whipping cream in medium bowl until peaks form. Fold 3/4 cup lemon curd into whipped cream 1/4 cup at a time. Chill lemon mousse at least 2 hours and up to 6 hours. Keep remaining curd chilled.

For blueberry compote:
Combine 3/4 cup blueberries, sugar, lemon juice, grated lemon peel, salt, and cinnamon in small saucepan. Stir over medium heat until sugar dissolves, about 4 minutes. Whisk in flour; cook 1 minute. Remove from heat. Stir in remaining 3/4 cup blueberries. Transfer compote to small bowl. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead. Keep compote refrigerated.)

For crust:
Position rack in center of oven and preheat to 375°F. Roll out pie crust disk on lightly floured surface to 13 1/2-inch round. Transfer crust to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold edges under and crimp decoratively; chill 30 minutes. Line crust with foil; fill with dried beans or pie weights. Bake crust until sides are set, about 20 minutes. Remove foil and beans from crust. Bake crust until golden and cooked through, piercing with fork if crust bubbles, about 20 minutes longer. Transfer crust to rack and cool completely.

Spread 1 1/2 cups of remaining lemon curd over bottom of crust. Using slotted spoon and leaving most of juices behind, spoon 3/4 cup blueberry compote evenly over curd. Drop lemon mousse in dollops over blueberries; spread to cover berries completely. Using slotted spoon, spoon remaining blueberries over mousse. Chill pie while preparing meringue.

For meringue:
Whisk egg whites and sugar in large metal bowl to blend. Place bowl over saucepan of simmering water (do not let bottom of bowl touch water); whisk constantly until sugar dissolves and mixture is very warm to touch, about 1 1/2 minutes. Remove bowl from over water. Using electric mixer, beat mixture until thick and fluffy peaks form, about 5 minutes. Spoon meringue into pastry bag fitted with large (about 3/4-inch) plain tip. Pipe meringue decoratively over top of pie, leaving 1-inch plain border to expose some of mousse and blueberries. Using pastry torch, singe meringue until golden. (Can be prepared 6 hours ahead. Cover with cake dome and refrigerate.)

I'll expect my slice in the post.

Natisse said:

I'm saying

Cloudbuster said:

i'll expect you in the post

Mach said:

That's a fair swap.

Cloudbuster said:

Both are 38% fat, 32% sugar, 8% starch, 14% protein and 8% discharge.

TheFrog said:

I discharge far more than 8%, I'll have you know.

Please do a follow up to this! I am very interested in how it all turns out. I have never made lemon meringue before...but this is intriguing. I want to try this recipe.

I want pumpkin pie...

(I should make a thread...cuz everyone wants to be kept up to date on my appetite issues, I know.. )

superspaceboy said:

will do

Byron said:

in about a month or so... when the pumpkins in the garden ripen ... come on over we'll make FRESH pumpkin pie

Mach said:

I'm there!!...lol

Mrs. Smith makes my pies.

ufoclub said:

I like Marie Callender's pies better.

I love Lemon Meringue pie.....minus the meringue. I always have to take that part off. I've never had the Lemon-Blueberry pie though...sounds good, considering I like those lemon blueberry bars.

WARNING: Do not eat this...it may make you gain weight and then you'll be unattractive and unhealthy...


...that is all...




(sorry...I'm a little angry right now...)

Marie Callender makes a better cobbler for sure, but try a taste test of the pumpkin pies (or any pie) from both... I like the more buttery flakey Mrs smith better, Marie's tastes a bit muddy for me. Then again I did this test in 1991.

HulkHogan said:

applekisses said:

vent away my friend ... my thread is your thread

i say we eat the whole friggin pie

Mach said:

This Pie was killer yummy ... family of 6 had in gone in one setting

Mach said: