My pie is better than Suzie's

 

After watching a MasterChef lemon meringue pie bake-off one night, I was motivated to make my own delicious citrus treat. For those of you who watch MasterChef, I think we can agree Suzie and her pie were lame. For those of you who say "what the hell is MasterChef", pickings on Hulu are a little slim over the summertime -- so take what you can get. It turned into an epic night of baking and I think the pictures more accurately depict the process than my words can. 

Candied limes: mandolin sliced, sugar water boiled, sugar coated

Pie crust: mix flour, shortening, and water, chill, then roll

Lime custard: zest and juice limes, mix add egg yolks, and heat over double boiler

Blackberry Compote: Reduce wine and sugar by 1/2 over medium heat. Fold in blackberries

Pie assembly: blind bake crust, layer blackberry compote, custard, and meringue

Brown meringue in oven for 5 minutes

Add candied limes -- enjoy

Lime custard:

Ingredients:

1 cup white sugar 2 tablespoons all-purpose flour 3 tablespoons cornstarch 1/4 teaspoon salt 1 1/2 cups water 3/4 cups lime juice

2 limes zested 5 tablespoons butter 4 egg yolks, beaten 1 blind baked pie crust

blackberry compote from bon appetite magazine:

Ingredients:

1 cup fruity wine such as a Cab or Merlot 1/2 cup sugar 1/2 cup water  3 cups blackberries

meringue:

Ingredients:

4 egg whites I cup sugar tablespoons all-purpose flour 3 tablespoons corn syrup pinch of salt

Directions:

	Preheat oven to 350 degrees F (175 degrees C). To Make Lime Meringue: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lime juice and zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell. To Make Blackberry Compote: Bring red wine, sugar, and 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. To Make 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 in preheated oven for 10 minutes, or until meringue is golden brown.