<3. The result: my Blackberry Lemon Meringue Pie. There is a TON of honey meringue on this pie! It may puff up but you can gently press this down after baking or before baking, line the pastry with foil and baking beads, bake with those on for about 5 minutes and then bake for a few minutes more after taking them off). Your email address will not be published. Cook mixture, stirring and scraping down the bowl with a silicone spatula, until curd is opaque and thick enough to coat the spatula, about 10-15 minutes. 2-3 tbsp melted butter; 50g egg whites; 110g caster sugar; 2 tbsp water; Blackberry Curd; To make them. Turn the pastry out onto a floured surface and roll it out to a few millimetres thick; Cut 24 circles using a 2.5 inch round biscuit cutter. This Blackberry Lemon Meringue Pie has a classic pastry crust filled with whipped blackberry ganache and homemade lemon curd, all topped with a *mountain* of toasted honey meringue! Take the tray out of the freezer and prick the pastry lightly with a cocktail stick or little fork and then bake for around 8 minutes or so until you see a golden brown colour. Your email address will not be published. Note on pie weights: Pie weights really do help when blind-baking a crust, helping to keep the dough from rising/getting bubbles as it bakes. That said, you could cut this recipe in half and still have plenty of meringue to cover your pie! I would have used a chocolate mold and carried on with my plan, but I had already packed all my molds! You'll need. There are a few “special” tools and ingredients for this one. . Cookies, cakes, pies, breads, and more! Toast the meringue, if desired (see note). Transfer the mixture to the bowl of a stand mixer and whip using the whisk attachment until it reaches medium-stiff peaks. While the ganache was indeed delicious, there was no forming it. I am just wondering: will the meringue stay like this for a few days? Posted by Christina at 17:51 Remove the foil and pie weights and bake an additional 5-8 minutes, or until the crust looks dry and is barely golden. Put the caster sugar and water in a small saucepan and heat gently til you get a syrupy, bubbly texture – this will be 115C – 118C on a sugar thermometer. Fill the bottom of the baked pie crust with the blackberry ganache, and top with the lemon curd. Turn the pastry out onto a floured surface and roll it out to a few millimetres thick. <3 If you'd like to get some vanilla bean paste for yourself, you can find some [here]. You can buy actual pie weights if you’d like (like these [here]), but I just use black beans. Take off the heat and allow to cool for a couple of minutes. Whisking constantly, warm the mixture to 160° F, about 8-10 minutes. I had set out to make blackberry truffles. They’re cheap and you can use them over and over again. Mix flour and baking powder and fold into the egg mixture. Lemon curd adapted from Sarabeth's Bakery (link here). It was too soft and fluffy. Blackberry Meringue Pie. Or does it deflate overtime? Note on vanilla bean paste: I enjoy the flavor of vanilla bean paste and love the little black flecks that it leaves in baked goods. This is my main concern with the meringue that isn’t baked as cookies: will it really last a while or do you need to eat it all up right away? Add the melted white chocolate and vanilla bean paste to the blackberry mixture and mix until thoroughly combined. When I say that this pie has a *mountain* of meringue–I mean it!! That said, sometimes you can’t predict what will happen in the kitchen! Servings 8 slices Cut 24 circles using a 2.5 inch round biscuit cutter. (This would be a good time to make/bake the crust!). Place the egg whites in a bowl and whisk until stiff. Place the bowl over a small saucepan of simmering water, taking care that the water doesn't touch the bowl. Spoon and swirl the meringue on top. Notify me of follow-up comments by email. Throw all this blackberry goodness away? https://chickensintheroad.com/farm-bell-recipes/blackberry-meringue-pie Once you’ve done all of them, put the tray in the freezer for 10 minutes and put the oven on to 200C. THANKS!!!!!! This makes sure that you have the room that you need for filling. My torch is old so I don’t even know what kind it is, but this one (link [here]) has great reviews. I knew I wasn’t quite done yet…time to top is all off with a *mountain* of toasted honey meringue! Swirl the meringue decoratively as desired. I’m a hardcore planner by nature, so it’s not often that I end up with a surprise. Strain the berry mixture through a fine mesh strainer to remove the seeds. Take the tray out of the oven and leave to cool completely. Sprinkle gelatin over 2 Tbsp. The plan was to whip blackberry ganache, form it into balls, and cover with white chocolate. Spread meringue over pie, sealing the edges at the crust. Blackberries and lemon curd sounded like a pretty stellar combination to me… So, I baked up a pie crust, filled the cooled crust with the whipped blackberry ganache and lemon curd. They're cheap and you can use them over and over again. Log in. In a large heatproof bowl, combine egg yolks, sugar, lemon juice, and lemon zest. Tip the berries into a small heavy based pan with sufficient water to cover the base by 1cm. Bake for 10 minutes or until meringue is golden brown. This Blackberry Lemon Meringue Pie has a classic pastry crust filled with whipped blackberry ganache and homemade lemon curd, all topped with a *mountain* of toasted honey meringue! Being a little over-the-top is kind of my thing. While it's cooling make the meringue by whisking the egg white until you get soft peaks. Pulse until smooth. Prepare the blackberries. Add butter to the curd a few pieces at a time, stirring to incorporate each addition before adding the next. Once chilled, transfer the ganache to the bowl of a stand mixer. I prefer the torch, since it gives more control over the toasting. I SO want to make it! Pile on the meringue, spreading to cover. Stir until a soft dough is formed. Preheat oven to 375F. Sometimes the best things happen when you wing it! I was aiming to use all the whites from the 5 egg yolks in the lemon curd so that you don’t have any leftover whites. Spoon the blackberry and apple curd mixture into the pre-prepared tart case and smooth over. Bake 20 minutes. Lemon curd adapted from Sarabeth's Bakery (link here). Spread the In a medium bowl, combine the flour and vegetable shortening. Turn dough out onto a lightly floured surface and knead slightly into a ball. Note on toasting meringue: I use a kitchen torch to toast my meringue. Place the bowl over a saucepan of simmering water, taking care that the water doesn't touch the bowl. Roll dough to fit your pie plate, ensuring that you don't stretch the dough (as this may cause it to shrink when baked). While a pastry blender isn’t necessary to cut in the shortening, it does make the job a lot faster and easier. I was aiming to use all the whites from the 5 egg yolks in the lemon curd so that you don't have any leftover whites. If you'd rather substitute, you can use an equal measure of vanilla extract. Pie weights really do help when blind-baking a crust, helping to keep the dough from rising/getting bubbles as it bakes. Whisk to combine. Live to Sweet © 2018-2020. Place in the refrigerator to cool completely. water in a small bowl; let stand until gelatin is soft, about 10 minutes. 1 pack ready rolled pastry or follow my recipe for making your own. Spoon the meringue over the blackberry filling, making sure it’s covered lavishly.