Gingerbread Lemon Mernigue Pie
A Christmas take on the Lemon Meringue Pie will be the star of your dessert. The ginger crust adds a subtle yet festive flavour to an old favourite.
- 200 grams Cookies I used the soft and chewy Healthy Gingerbread Cookies but any version can be used. If using a larger tin increase to 300g of cookies and 1/3 cup of coconut oil.
- 1/4 Cup melted Coconut Oil
- 3 Eggs
- 2 Egg Yolks Use the left over whites for the meringue
- 1/3 to 1/2 Cup Maple Syrup adjust to taste
- Zest of 1 to 2 lemons start with 1 increase depending on taste
- 2/3 Cup of Lemon Juice
- 1/2 Cup Coconut Oil softened slightly
- Optional If making a sinlge 20cm/8inch Pie use 1 3/4 teaspoons Gelatine in 1/4 Cup of Boiling Water
- 2 Egg Whites These are the left over egg whites from the Curd
- 1/3 Cup Maple Syrup/Rice Malt Syrup
- 2 teaspoons Vanilla Extract
Place the biscuits in a blender/food processor and make into fine crumbs.
Add the melted coconut oil and blend until well combined.
Press the crumbs into the greased tart tins (if making a 20cm/8inch Pie then use baking paper over the base of the tin as well).
Place the tins in the fridge for at least 1 hour (longer is fine).
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.
Once the mixture has started to warm, 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 saucepan and allow to cool a bit (you can use the fridge).
Once coooled, spoon the Lemon Curd into the Gingerbread Tarts and return to the fridge for at least 1 hour (longer is fine).
If making a 20cm/8 inch Pie, add the gelatin to the boiling water and whisk to dissolve. Add the gelatin to the just made Lemon Curd and whisk to combine. Pour straight into the
Gingerbread Base and leave in the frifge for at least 4 hours (longer or overnight is fine).
Place all the meringue ingredients in a heat proof bowl over a pot of water.
Slowly warm the pot of water, warming the egg white until it is warm to touch. This needs to be done slowly to prevent the egg whites from curdeling or cooking.
Remove the mixture and place in a bowl of a kitchen stand mixer. Whisk on high for 8
minutes until glossy. It is ready to use right now!!
Place a 6 or 8 star piping tip in a piping/zip lock bag and spoon the meringue mixture in.
Pipe the meringue over the tarts. Alternatively just spread it over (not as pretty but just as tasty).
Use a blow torch to brown off the meringue, or place under a hot grill/oven briefly.
Serve immediately or store in the fridge.
If desired, sift a small amount of ground ginger over the Tarts.