Lemon Pistachio Meringue Pie
Today I made a bad decision. A really, really uncomfortable decision. I’m hoping there are no long term side effects.
Today my little crew and I traveled to the city for my nephews 1st Birthday Party. It’s a 5 hour round trip and you spend longer in than car than actually at your destination; these are the joys of living in the country!
It’s a party so you want to look your best (unfortunately I’m no longer of an age when frilly party dresses are acceptable) so I decided to wear my sexy jeans.
What makes jeans ‘sexy jeans’ one might ask? It’s quite simple:
They must be super, super uncomfortable.
They must cut off the circulation from your waist down and result in permanent redness across your hips.
You must need to lie down to do up the zip, and even then have to do an awkward bum jiggle to ensure that you’re not exposing your underwear.
Instead of walking, you must only be able to shuffle due to the lack of movement in the groin region; and
You cannot eat anything greater than a pea for fear of splitting the seams (so forget about bending over to tie your shoe laces).
Sexy jeans are also not great traveling pants. The prolonged sitting exacerbates the tingling in the toes and I am thankful that I have already used my ovaries, as I am not sure that they would be in working order anymore. On the plus side; my butt looked great and since changing into my beloved ‘good’ tracksuit pants, I have regained the sensation in my toes.
We women do many (stupid) things in the name of looking good (for further evidence feel free to peruse my shoe cupboard!) and I’m yet to work out if it is appreciated. So why do we do it? Who knows! What I do know is that after a day or night out in high heels, spandex granny pants or ovary destroying pants I can’t wait to throw on the trackies and eat something over indulgent; like this Lemon Pistachio Meringue Pie.
This pie is a take on the classic Lemon Meringue Pie; a slightly more adventurous version without losing any of the delicious flavour. Pistachios are a perfect match for the lemon curd, however feel free to use any other nut meal that takes your fancy (for me it usually comes down to what I have I the cupboard). There’s no need to bake the meringue (like a classic pie may) as it is infused with Lemon Curd… my weakness!!
Lemon Pistachio Meringue Pie
- 1 Pistachio Pie Crust (see recipe below)
- 1 Serve Lemon Curd (see recipe below) (divide into 1 1/3 cup and 2/3 cup of curd)
- 2 Egg Whites
- 1/4 Cup Maple Syrup
- 1/4 cup ground Pistachios (grind whole pistachios in a blender until they become a fine meal)
- 1/2 cup + 2 tablespoons Coconut Flour (available from health food and specialty stores)
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 cup Coconut Oil, softened
- 1/4 cup Maple Syrup (you could substitute honey etc)
- 1 Egg
- 1 teaspoon Vanilla Extract
- 3 Eggs
- 2 Egg Yolks
- 1/2 cup Maple Syrup
- Zest of 1 to 2 lemons (start with 1, increase depending on taste)
- 2/3 cup Lemon Juice
- 1/2 cup Coconut Oil (softened slightly)
- 1 3/4 teaspoons Gelatine
- Place the cooled Pistachio Pie Crust on a serving plate and fill with 1 1/3 Cup of cooled Lemon curd.
- The Curd may need to be gently whisked/stirred if it has become too stiff (this gives you another opportunity to look the deliciousness off the spoon).
- Place the filled pie crust in the fridge to allow the curd to re-set for at least 30 minutes.
- To make the meringue place the egg whites in the clean bowl of a kitchen stand mixer with a whisk attachment.
- Bring the maple syrup and 2 Tablespoons of water to a boil in a small saucepan over medium heat. Whilst the maple syrup is reaching boiling temperature, begin whisking the eggs on medium until soft peaks are formed.
- Slowly pour the boiling mixture down the side of the mixing bowl. DO NOT pour directly onto the egg whites as it may cause them to cook. You may need to turn the whisk to low to prevent hot burning splashes.
- Turn the whisk to high and continue to whisk until the mixture has cooled and stiff peaks have formed (this will take 5-7 minutes).
- Meanwhile; place the 2/3 cup of Lemon Curd in a bowl and stir to loosen the curd (it may have set in the fridge).Gently fold the stiff meringue into the curd until the just combined.
- Spread the meringue mixture on top of the pie and sprinkle with chopped pistachios.
- Serve immediately, or store in the fridge.
- This dessert is at its most impressive visually when served straight away as the meringue may collapse slightly; it will still be delicious!!
- Preheat oven to 175C/350F Grease/Spray a 20cm (8 inch) spring form cake tin or pie dish (a 22cm/9inch can also be used).
- Mix the dry ingredients in a blender.
- In a separate small bowl, whisk together the wet ingredients. Pour the wet ingredients into the dry, and blend until combined. A dough ball will form.
- Roll the doughnut between 2 sheets of baking paper and trace a plate/tin bigger than tart tin. Gently place circle in tin. Use excess dough to ensure an even edge.
- Alternatively, spread dough evenly in tin and up edges by hand (This is my method of laziest choice!).
- Pierce the bottom of pie crust with a knife 4 to 5 times to prevent the dough 'bubbling'.
- Bake for 15 minutes and then Cool completely.
- If using a spring form tin, remove the crust and place on a serving tray. This may be more difficult if using a pie tin and you may choose to construct the pie and serve from the tin.
- Whisk the eggs, egg yolks, maple syrup, lemon zest and juice in a heat proof bowl until the mixture is well combined.
- Place the bowl over a pan of simmering water. Do not let the bottom of the bowl touch the water.
- Add the coconut oil 1 spoonful at a time. Whisk after each addition.
- Only add the next spoonful once the previous one has combined.
- Stir regularly.
- This should take approximately 15 minutes. When done the mixture will be thickened and able to coat the back of the spoon.
- Remove the bowl from the double boiler and allow to cool slightly as the gelatine blooms.
- Sprinkle the gelatine over 2 Tablespoons of water. Allow to sit for 5 minutes.
- Pour the curd and gelatine into a kitchen blender and blender until smooth (this can also be done using a hand blender).
- Pour the curd into a bowl, cover with plastic wrap and store in the fridge.
Adapted from Mumofoko Milk Bar
Adapted from Mumofoko Milk Bar
Mummy Made.It - Gluten Free, Paleo Desserts http://mummymade.it/