Monday, August 1, 2011
The cover of this month's Bon Appetit has the MOST delicious looking pie on it.
I'm often skeptical of the recipes provided in these cooking magazines. They often require a lot more massaging and a few attempts to get right. This can be particularly true for those recipes involving more intricate dishes. And this pie looks particularly intricate - it has an italian meringue topping, on top of a home made lime curd with wine-soaked blackberries and made-from-scratch crust.
But, I'm happy to report that I followed the recipe nearly to the letter with very delightful results. See for yourself!
So go ahead and try this recipe yourselves at home.
The only modifications that I would recommend is perhaps use one fewer yolk in the lime curd if you prefer your curd on the more-sweet-less-eggy side.