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.
