This Zesty Lemon Meringue Pie with a Ginger Crust is a twist on the classic treat that brings a zingy freshness to your dessert table. The spicy ginger snap crust adds a delightful contrast to the smooth, tart lemon filling, and it's all topped off with a light, fluffy meringue.
The crust starts with ginger snap cookies which provide a spicy, aromatic base that complements the lemon filling. Butter binds everything together and gives the crust its richness. Granulated sugar adds a touch of sweetness to the crust.
For the filling, cornstarch is the thickening agent, ensuring the lemon mixture sets properly. Egg yolks enrich the filling, giving it a creamy texture. The lemon juice and lemon zest bring that zesty, citrusy flavor that makes this pie pop. Lastly, a little more butter adds a silky smoothness.
The meringue is made with egg whites which, when whipped, create a light and airy topping. Cream of tartar stabilizes the egg whites, helping them to form those perfect peaks. Granulated sugar sweetens the meringue and helps it brown beautifully.
Slice and serve this pie with a dollop of whipped cream, or pair it with a scoop of vanilla ice cream for a delightful contrast. A few fresh berries on the side can add a pop of color and additional freshness.
First, preheat your oven to 350°F (175°C). This will ensure that everything cooks evenly and results in the perfect texture. For the crust, mix together the crushed ginger snap cookies, 1/4 cup of sugar, and melted butter in a bowl. You’re aiming for a sandy texture that holds when pressed together.
Press this mixture into the bottom and up the sides of a 9-inch pie pan, making sure it's even. Pop it in the oven and bake for about 10 minutes. This just sets the crust and brings out that lovely ginger aroma. Once it’s done, let it cool while you prepare the filling.
In a medium saucepan, combine 1 1/2 cups of sugar, cornstarch, salt, and water. Stir constantly over medium heat. You’ll notice it thickening and then boiling. Once it boils, take half of the hot mixture and slowly whisk it into the beaten egg yolks. This technique, known as tempering, prevents the yolks from scrambling.
Return everything to the saucepan and continue cooking for a couple more minutes, stirring all the while, until it’s nice and thick. Remove it from the heat and stir in the lemon juice, zest, and the remaining butter. Pour this luscious lemon filling into your prepared crust.
For the meringue, use a clean mixing bowl to beat the egg whites and cream of tartar until you see soft peaks. Gradually add the half cup of sugar and continue beating until stiff, glossy peaks form. Spread the meringue over the lemon filling, making sure it touches the crust all the way around, to seal in the filling.
Bake it in the oven for 10 to 12 minutes, or until the meringue is just golden brown. Let the pie cool completely before serving. This cooling time helps the filling set properly.
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