Citrus Meringue Pie
Give your botanical creation a clever name – and tell us about your recipe.
Lime & Blackberry Italian Meringue Pie
Any disasters? Did you take any risks? Proudest moment? Lessons learned the hard way? Tell us about it.
This was a challenge to say the least. I had to make lime curd, then a blackberry compote in a reduced wine sauce, and had to pull out all the stops for the "Italian meringue," which required the use of a candy thermometer. I felt like I was juggling a million steps at once. Lesson learned: careful around sharp tools utensils when you are moving a mile a minute.
How did you add a Wisconsin twist to your flavors or decoration?
The end of season blackberries are in this pie and I used Botham Upland Reserve red when making the compote.
How did you do?