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- Recipe for Blackberry and Lime Italian Meringue Pie from Bon Appetit:
- 1 cup fresh
- lime juice
- 1/2 cup (1
- stick) unsalted butter, room temperature
- 1/2 teaspoon unflavored
- gelatin
- 3/4 cup chilled
- heavy cream
- For the Blackberry Compote:
- 1 cup fruity
- red wine, such as Shiraz or Cabernet Sauvignon
- 1 Blind-Baked Pie Crust in a
- 9" deep-dish glass or metal pie pan *
- (Bon
- Appetit’s Master Recipe for Pie Crust is at the bottom of this page)
- 3 large egg whites,
- room temperature
- 2 tablespoons corn
- syrup
- 1/8 teaspoon kosher
- salt
- 1 cup blackberries
- (about 1/2 pint)
- First, make the 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
- Tbsp. water in a small bowl; let stand until gelatin
- and 1/2 cup water to a simmer in a medium saucepan
- Add 3 cups berries;
- and 1/4 cup water in a medium saucepan over medium-low
- Spoon meringue over lime curd, leaving a 1" plain border, and sculpt decoratively. Tuck 1 cup berries in and
- plus 1 tsp. sugar
- add 3/4 cup ice water, using a fork to stir until dough is a mixture of clumpy
View Full Recipe at CHEWING THE FAT
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2677g | |
| Calories 1070 | |
| Calories from Fat 70 | 7% |
| Total Fat 8.03g | 10% |
| Saturated Fat 1.68g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 160mg | 53% |
| Sodium 1195mg | 50% |
| Potassium 1388mg | 40% |
| Total Carbs 202.39g | 54% |
| Dietary Fiber 29.9g | 100% |
| Sugars 138.08g | 92% |
| Protein 29.08g | 47% |
