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 No matter how many pints I devour, it never feels like it is enough, and then all too soon it is fall and they have been replaced by apples, which are delicious in their own right, but just not the same.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

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 take everything she says with a grain of salt.

2 Responses to “Chicken Khao Soi”

  1. 1

    Lori Lange — March 19, 2014 @ 7:39 am

    Wow, it sure is PRETTY! You snapped a gorgeous photograph for sure. Dare I say that it looks better than the magazine cover?? I’d totally try this and mess with the flavors a little bit.

  2. 2

    Andrea Janssen — March 19, 2014 @ 8:29 am

    Wow, this looks delicious. Looks like something I want to make and eat! Also the recipe looks very attractive. I’m going to save it!

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