The Four & Twenty Blackbirds Pie Book by Emily Elsen

Author:Emily Elsen
Language: eng
Format: epub
Publisher: Grand Central Publishing
Published: 2013-10-28T16:00:00+00:00

Beat the egg whites until fluffy, add the confectioners’ sugar, and continue to beat until stiff peaks form. Set aside. In a separate bowl, beat the heavy cream until stiff but not grainy. Gently fold the lemon mixture into the beaten egg white in four additions. Follow in the same fashion by adding the whipped cream to the lemon–egg white mixture, folding until no clumps of cream or egg white remain, but taking care not to overmix or deflate the filling. Spoon the mixture over the black currant sauce in the prepared shell and refrigerate until firm, at least 3 hours.

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