Food 52

Pomegranate Meringue Pie With Blood Orange

Mixing things up a bit from the classic lemon meringue pie. And, in total transparency, I had a jug of pomegranate juice sitting in my fridge for way too long. To reduce the pomegranate juice, I simply boiled it down by a little more than half. I poured the juice into a pan, set it over medium-high heat, reduced it to half the original volume, and let it cool. That's it. Notes of tart and sweet pomegranate, hints of lemon, orange and vanilla, and toasted marshmallow. Textures of pillowy marshmallow, tender pie crust, and irresistibly smooth curd.