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 No matter how many pints I devour, it never feels like it is enough, and then all too soon it is fall and they have been replaced by apples, which are delicious in their own right, but just not the same.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


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


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.
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.


*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.

Lori is the founder of She's a professional recipe developer and food writer, and she's the author of The Recipe Girl Cookbook (Houghton Mifflin Harcourt: April 2013). Beyond food, Lori enjoys traveling, being outdoors, running, and maybe even singing a little karaoke. The mountains near Lake Tahoe are home for Lori and her husband of 18 years. They have an 12 year-old son who blogs at

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10 Responses to “Cocoa Brownies with Browned Butter and Walnuts”

  1. 1

    Erin — February 8, 2011 @ 12:26 pm

    I made these last week after getting the mag in the mail. So incredibly delicious!

  2. 2

    Barbara | VinoLuciStyle — February 8, 2011 @ 12:27 pm

    I made these same brownies and for grins also did my own mimic of the cover shoot. Not crazy about the photo (sun bouncing off of snow adds yet another element to my photo studio/dining room conundrum) but crazy about the brownies.

    I agree with Susan it’s best to use a good cocoa but I had no problem mixing them with a whisk at all; as a matter of fact that was one of the benefits..keeping cleanup to a minimum. I took mine out early but that’s a standard in Denver; high altitude and dry typically shortens most baking times. I read the reviews at Bon Appetit; seems the people not fond of them wanted a more cakelike result. Without leavening, that won’t happen so expect a gooey result and you won’t be disappointed!

    I added a Tablespoon of dried espresso and have to say, in the spirit of Emeril, I do think it kicked them up a notch and resulted in a very adult and not overly sweet brownie that we all loved.

  3. 3

    Ashton Keefe — February 8, 2011 @ 12:28 pm

    These brownies are outrageous! I left out the walnuts but killer brownies.

  4. 4

    Kelly — February 8, 2011 @ 12:28 pm

    I may or may not have just licked my screen. Ok NOT, but I wanted to! These look so good and I love how simple the ingredient list is – stuff I always have on hand. I’m definitely going to give this one a try!

  5. 5

    Jenny Flake — February 11, 2011 @ 9:18 am

    Oooooo, I could go for those today, looks great Lori!

  6. 6

    Maria — February 11, 2011 @ 9:29 am

    I am going to try these, but I will have to leave the walnuts out:)

  7. 7

    Tracy — February 11, 2011 @ 10:42 am

    I don’t know why I haven’t made these yet, either. They look incredible!

  8. 8

    Jessica — February 11, 2011 @ 1:26 pm

    Those look absolutely decadent, LOVE!

  9. 9

    Cathy/ShowFoodChef — February 11, 2011 @ 1:29 pm

    I wish my monitor had a swipe and lick app for that picture. I got the mag last week, but this is what will make me try them. Mmmm.

  10. 10

    Cookin' Canuck — February 14, 2011 @ 10:57 pm

    I have these babies bookmarked. Now I really want to make them!

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