March 4, 2012

Bon Appetit's Lime and Blackberry Meringue Pie

I have to be honest about this one. While it is beautiful it was a major fail for me. All the flavors are amazing, but the blackberry compote turned the pie into a soupy mess when I cut into it. This recipe might be worth revisiting if you leave the compote out of the pie and just serve it as a drizzle over the top. For the original article visit Bon Appetit here.


Ingredients

Lime Curd

Fresh limes for squeezing
  • 1 cup fresh lime juice
  • 3 large eggs
  • 3 large egg yolks
  • 3/4 cup sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/2 teaspoon unflavored gelatin
  • 3/4 cup chilled heavy cream



Blackberry Compote

The wine I used.
Super Sweet & Fruity.
  • 1 cup fruity red wine, such as Shiraz or Cabernet Sauvignon
  • 1/2 cup sugar
  • 3 cups blackberries
  • 1 Blind-Baked Pie Crust in a 9" deep-dish glass or metal pie pan (see Master Pie Crust recipe)  (I cheated and used a refrigerated dough)







Meringue

  • 3 large egg whites, room temperature
  • 1 cup sugar
  • 2 tablespoons corn syrup
  • 1/8 teaspoon kosher salt
  • 1 cup blackberries (about 1/2 pint)



Preparation

Lime Curd

  • Set a strainer over a medium bowl; set aside. Stir lime juice, eggs, egg yolks, and sugar together in another medium bowl. Set bowl over a large saucepan of gently simmering water (do not allow bottom of bowl to touch water). Whisk until mixture has thickened, the whisk leaves a path when lifted from curd, and an instant-read thermometer registers 175°, about 15 minutes. Add butter to curd, one Tbsp. at a time, whisking to blend between additions. Strain curd into prepared bowl. Press plastic wrap directly onto surface of curd. Chill until cold, about 2 hours. DO AHEAD Can be made 2 days ahead. Refrigerate curd.
  • Sprinkle gelatin over 2 Tbsp. water in a small bowl; let stand until gelatin is soft, about 10 minutes. Using an electric mixer, beat cream until soft peaks form. Add gelatin mixture; continue beating cream until just before firm peaks form. Fold whipped cream into lime curd. Cover; chill.

Blackberry Compote

  • Bring red wine, sugar, and 1/2 cup water to a simmer in a medium saucepan over high heat; reduce heat to medium and simmer until reduced to 1/2 cup, 20-25 minutes. Let cool. Add 3 cups berries; fold gently to coat.
  • Spread compote in an even layer over baked crust. Spoon lime curd over berries, smooth top, and chill for 1 hour.
Finished Blackberry Compote

Meringue

  • If toasting meringue in oven, preheat oven to 450°. Place egg whites in the bowl of a stand mixer fitted with a whisk attachment. Beat whites in mixer until soft peaks form. Set aside. Stir sugar, corn syrup, and 1/4 cup water in a medium saucepan over medium-low heat until sugar dissolves. Attach a candy thermometer to side of pan. Increase heat to medium-high and boil without stirring, occasionally swirling pan and brushing down sides of pan with a wet pastry brush, until thermometer registers 238°, 6-8 minutes. Remove pan from heat.
  • Meanwhile, beat whites in mixer until soft peaks form. Beat in salt.
  • Slowly pour hot sugar syrup down side of bowl into whites and beat until meringue is firm and glossy. Continue beating until cool, about 4 minutes. Spoon meringue over lime curd, leaving a 1" plain border, and sculpt decoratively. Tuck 1 cup berries in and around meringue.
  • Bake pie until meringue is toasted in spots, 3-5 minutes (or use a kitchen torch to brown). Chill for 30 minutes before serving. Do Ahead: Pie can be made 3 hours ahead. Keep chilled.
Read More http://www.bonappetit.com/recipes/2011/08/lime-and-blackberry-italian-meringue-pie#ixzz1nFqFYUzs

2 comments:

  1. OMG this looks and sounds soooooo yummy!!

    ♥ Shia

    ReplyDelete
  2. I try lots of things and sometimes decide things weren't quite what I expected..the important thing is keep moving forward.

    ReplyDelete