Meyer Lemon Ice Box Pie

• 4 large Meyer lemons, juiced
• 3/4 cup plus 2 tablespoons sugar
• Pinch of salt
• 2 1/2 cups water
• 2 egg yolks
• 1/4 cup cornstarch
• 1 (9-inch) blind baked pastry shell
• 3 egg whites
• 2 cups fresh blueberry coulis
• Shaker of powdered sugar
• 8 sprigs of fresh mint

1. In a saucepan, combine the lemon juice, 3/4 cup sugar, salt and 2 cups of water.
2. Bring the liquid to a boil.
3. In a small mixing bowl, whisk the eggs, cornstarch and remaining 1/2 cup of water, together.
4. Spoon 1/2 cup of the hot liquid into in the egg mixture, whisking constantly.
5. Whisk the egg mixture into the lemon mixture and bring back to a boil.
6. Cook the mixture for about 4 minutes, or until thick, whisking constantly.
7. Pour the mixture into the pie shell and cool completely.
8. Using an electric mixer, fitted with a whip attachment, whip the egg whites until soft peaks form.
9. Add the remaining 2 tablespoons of sugar and continue to whip until firm peaks form.
10. Spread the mixture evenly over the pie.
11. Place in the oven until the top is golden, about 3 to 4 minutes.
12. Remove from the heat and cool.
13. Spoon the coulis in the center of each plate.
14. Place a piece of the pie in the center of the sauce.
15. Garnish with powdered sugar and mint.

lemons, sugar, salt, water, egg yolks, cornstarch, pastry shell, egg whites, coulis, powdered sugar, mint

Taken from www.foodnetwork.com/recipes/emeril-lagasse/meyer-lemon-ice-box-pie-recipe.html (may not work)