Lime & Blackberry Italian Meringue Pie

Cover Recipe- Bon Appetit, Lime & Blackberry Italian Meringue Pie: August 2011

Cover Recipe- Bon Appetit, Lime & Blackberry Italian Meringue Pie: August 2011

We’re at the halfway point of summer and, to be honest, this time of year always makes me anxious. I wake up in the middle of the night in cold sweats, positively certain that I’ve missed sweet corn season entirely or that local heirloom tomatoes have somehow slipped through my fingers; I just can’t bear the thought of not taking advantage of this incredible bounty, especially given how barren the winter can be in the northeast.  Berries are my biggest concern. No matter how many pints I devour, it never feels like it is enough, and then all too soon it is fall and they have been replaced by apples, which are delicious in their own right, but just not the same.

When I spied this Lime & Blackberry Italian Meringue Pie on the cover of Bon Appetit two years ago, I bookmarked it immediately because it’s not often that blackberries get time in the spotlight. Plus, with that burnt Italian meringue topping, lime curd, and blackberry-wine reduction filling, it’s kind of a showstopper. Read my notes below to see what I thought of this recipe.

Lime and Blackberry Meringue Pie

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Lime & Blackberry Italian Meringue Pie

Yield: 8 servings

Prep Time: 6 hours

Cook Time: 3 hours

Ingredients:

Lime Curd
1 cup fresh lime juice
3 large eggs
3 large egg yolks
3/4 cup sugar
1/2 cup unsalted butter, room temperature
1/2 teaspoon unflavored gelatin
3/4 cup chilled heavy cream
Blackberry Compote
1 cup fruity red wine
1/2 cup sugar
3 cups blackberries
1 9-inch pie crust
Meringue
3 large egg whites, room temperature
1 cup sugar
2 tablespoons corn syrup
1/8 teaspoon kosher salt
1 cup blackberries

Directions:

Lime Curd
1. 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. Can be made 2 days ahead. Refrigerate curd.
2. 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
3. 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.
4. Spread compote in an even layer over baked crust. Spoon lime curd over berries, smooth top, and chill for 1 hour.
Meringue
5. 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.
6. Meanwhile, beat whites in mixer until soft peaks form. Beat in salt.
7. 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.
8. Bake pie until meringue is toasted in spots, 3-5 minutes (or use a kitchen torch to brown). Chill for 30 minutes before serving. Pie can be made 3 hours ahead. Keep chilled.

Tips:

*Make sure to watch the blackberry compote while it's reducing because it goes from perfect to burnt very quickly.
*For me, it took about 8 limes to get 1 cup of lime juice.

Nutritional Information per serving:
Serving size: 1 slice
Calories per serving: 726
Fat per serving: 37.4g
Saturated Fat per serving: 21.2g
Sugar per serving: 64.2g
Sodium per serving: ,span class="sodium">308.2mg
Fiber per serving: 4.2g
Protein per serving: 9.1g
Cholesterol per serving: 249mg
Carbohydrates per serving: 91.9g

Source: Bon Appetit

 

The results:

To be honest, this pie took pretty much all day to make between making the pie crust, blind baking it, making the lime curd, letting it cool, making the blackberry-wine filling, letting that cool, and then finally putting it all together and making the meringue. Basically, it was exhausting. But…worth it. The sweet Italian meringue was the perfect compliment to the super tart lime curd, and the sweet-tart-sultry blackberry-wine reduction was so richly delicious that I kind of wanted to bathe in it.

Did this recipe deserve the cover spotlight?

Absolutely. Not only was it visually stunning, but it was also delicious and really let the bright fresh flavors of summer shine.

Joanne Bruno is a vegetable and cupcake-loving MD/PhD student living NYC. She's the voice behind the blog Eats Well With Others. JoAnne combines her passion for food with a love of exercise and runs endurance events while raising money to fight cancer. She is also snarky with a penchant for hyperbole...so take everything she says with a grain of salt.

23 Responses to “Lime & Blackberry Italian Meringue Pie”

  1. 1

    Tieghan — August 5, 2013 @ 8:01 am

    Wow, that meringue looks perfect!! This whole pie looks perfect. Just wow!

  2. 2

    Anna @ Crunchy Creamy Sweet — August 5, 2013 @ 12:18 pm

    I have this issue of BA and always wanted to make the pie! It looks gorgeous!

  3. 3

    Joanne Eats Well With Others | Lime & Blackberry Italian Meringue Pie — August 6, 2013 @ 5:46 am

    […] If you’re looking for a pie that will make you stop dead in your tracks, jaw agape, and just say “WOW”. Then this is it. Check out my post about it over at Culinary Covers! […]

  4. 4

    Candice — August 6, 2013 @ 7:06 am

    Why isn’t it always blackberry season? I’ve never seen a pie like this but I can just imagine someone bringing it out after dinner and my heart bursting.

  5. 5

    Dawn — August 6, 2013 @ 7:26 am

    In the recipe for the blackberry wine reduction… it reads a fruity red wine… Would that be like a sangria??? I just don’t want to start this pie and reduce down a wine that may give off the wrong flavor… I ask only because we are adding more sugar and the blackberries on top of the reduced fruity red wine…I realize that this is a sweet component to counteract the tart lime curd. thank you

    • Joanne Bruno replied: — August 6th, 2013 @ 7:29 am

      Hi Dawn! I used a cabernet sauvignon but a shiraz might be nice also! I wouldn’t use sangria itself because it does have added sugar.

  6. 6

    sandra — August 6, 2013 @ 7:29 am

    Fabulous treat. And so inspiring.

  7. 7

    Dawn — August 6, 2013 @ 7:45 am

    Thank you so much. I thought sangria may be too sweet, but because it was being used in a sweet application – it kinda thru me. I agree Shiraz would be nice with the blackberries. Thank you for clearing that up. The fruity description kinda implies a sweeter wine – to me. Love your blog. I read it all the time

  8. 8

    Dan from Platter Talk — August 6, 2013 @ 8:21 am

    What a knockout dessert/treat t his is! It’s always good to find more recipes that use blackberries, especially this time of year – it’s their time to shine! Great post!

  9. 9

    Lynn — August 6, 2013 @ 10:01 am

    I wish I could snap my fingers and a slice of that would magically appear. It looks delicious.

  10. 10

    Faith — August 6, 2013 @ 10:21 am

    I am so happy you made this! I’ve been dying to ever since I saw it a couple years ago! It’s absolutely gorgeous…and some things (especially desserts ;) ) are definitely worth the extra work. This is a real show-stopper!

  11. 11

    Zainab @ Blahnik Baker — August 6, 2013 @ 10:26 am

    This is STUNNING!!

  12. 12

    Lindsey Johnson — August 6, 2013 @ 11:51 am

    I’ve had this bookmarked since then too! Looks fabulous, Joanne! I just need to go pick some fresh blackberries. They’re finally in season where I live.

  13. 13

    Jennifer | Bake or Break — August 6, 2013 @ 12:14 pm

    This is absolutely gorgeous!

  14. 14

    Ashley — August 6, 2013 @ 12:24 pm

    This is definitely one gorgeous pie – good to know it’s worth the effort!

  15. 15

    Anne ~ Uni Homemaker — August 6, 2013 @ 1:14 pm

    That is beautiful Joanne. Everything about this screams perfection! Well done!

  16. 16

    Beth — August 6, 2013 @ 3:14 pm

    Truly inspiring, Joanne. It does sound like a lot of work … but what a labour of love.

  17. 17

    debbie — August 6, 2013 @ 3:27 pm

    This is definitely a stop in your tracks kind of pie. One of the most delicious looking that I have ever seen!!! Just fabulous Joanne!!!

  18. 18

    Tracey — August 6, 2013 @ 6:28 pm

    Serious, such a gorgeous pie, Joanne!! The combination of flavors sounds heavenly, and definitely a fabulous reward for a day spent in the kitchen :)

  19. 19

    Suzie — August 6, 2013 @ 8:02 pm

    This sounds amazing Joanne!!

  20. 20

    gloria — August 7, 2013 @ 10:46 am

    this is to di for !! Love bon appetit too, I haven’t this issue:(
    love this Joanne!

  21. 21

    Karen — August 7, 2013 @ 3:48 pm

    My mouth is puckering just thinking about this pie. Beautiful!

  22. 22

    Betty — August 7, 2013 @ 10:43 pm

    Picking blackberries tomorrow! Don’t know if I’ll have time to make this masterpiece or not, but I sure do want to. :)

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