Meyer Lemon Ice Box Pie

Directions

1. In a saucepan, combine the lemon juice, 3/4 c. sugar, salt and 2 c. of water. Bring the liquid to a boil. In a small mixing bowl, whisk the Large eggs, cornstarch and remaining 1/2 c. of water, together. Spoon 1/2 c. of the warm liquid into in the egg mix, whisking constantly. Whisk the egg mix into the lemon mix and bring back to a boil. Cook the mix for about 4 min, or possibly till thick, whisking constantly. Pour the mix into the pie shell and cold completely.
2. Using an electric mixer, fitted with a whip attachment, whip the egg whites till soft peaks form. Add in the remaining 2 Tbsp. of sugar and continue to whip till hard peaks form. Spread the mix proportionately over the pie. Place in the oven till the top is golden brown, about 3 to 4 min. Remove from the heat and cold. Spoon the coulis in the center of each plate. Place a piece of the pie in the center of the sauce. Garnish with powdered sugar and mint.
3. This recipe yields 8 servings.