Bigelow Earl Grey Meringue Pie
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Try this delicious pie infused with the authentic flavor and rich aroma of natural bergamot.
Created by Daniel J Lestrud, CEC, CCE

Ingredients

  • 6 Bigelow Earl Grey Tea bags
  • 1 1/2 cups water
  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • 3 tablespoons cornstarch
  • 1/4 teaspoon kosher salt
  • 2 tablespoons unsalted butter
  • 4 egg yolk
  • 1  puff pastry shell
  • 4 egg white
  • 6 tablespoons sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cream of tartar

Instructions

Heat oven to 400.

Place pastry into baking dish of choice and make holes with fork to let air escape. Place some weight on pastry to prevent it from rising and bake till golden brown. Let cool till ready for use.

Heat water and steep tea ten minutes.

Combine 1 cup sugar, flour, cornstarch and salt and stir into tea.  Bring to a boil and whisk in butter.

Stir together egg yolks and temper with hot tea mixture and then return to pot and bring back to a boil then pour into prepared pasty shell.

Whisk egg whites with either lemon juice or cream of tartar. When soft peaks form add sugar and continue whipping till firm peaks form.

Spread over pastry and let it touch edges. Bake at 400 till meringue begins to brown and let cook till merigue is firm and cooked through. If meringue begins to get to dark lower temp to 300 and let cook till meringue sets.
Chill and serve.
May we suggest Darjeeling Tea to pair with this recipe?
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