Wednesday, December 1, 2010
For Thanksgiving my cousin Sam and I made a lemon meringue pie using quail eggs with a gluten free buckwheat crust. The pie was gone in less than 24 hours! It tasted really good. My only complaint was that the consistency was like a custard and not firm like a pie.
For a 9 inch pie, we needed 11 yolks and 17 whites!
It was a fun challenge separating the whites from the yolks given that the quail eggs are so tiny. It was Sam's first time separating eggs, but she did a really good job.
Although the recipe was really yummy, given it's custard like consistency I don't plan on making it again, hence the lack of recipe shared here.