1Serve Lemon Curdsee recipe below (divide into 1 1/3 cup and 2/3 cup of curd)
Pistachio Pie Crust
1/4cupground Pistachiosgrind whole pistachios in a blender until they become a fine meal
1/2cup+ 2 tablespoons Coconut Flouravailable from health food and specialty stores
1/4cupMaple Syrupyou could substitute honey etc
Zest of 1 to 2 lemonsstart with 1, increase depending on taste
1/2cupCoconut Oilsoftened slightly
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!!
Pistachio Pie Crust
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.
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.