WINTER SPICED LEMON MERINGUE PIE: A SUNBEAM ON A CHILLY DAY
As the winter rainy days approach and the temperature drops, our palates crave warmth and comfort. What better way to chase away the winter blues than with a dessert that’s both refreshingly tangy and luxuriously spiced?
Enter the Winter Spiced Lemon Meringue Pie! A dazzling symphony of citrus, ginger, and cardamom that will transport you to a sun-drenched orchard even on the bleakest day.
This is no ordinary lemon meringue pie. We’ve amped up the flavor profile with a cardamom-infused crust that adds a subtle, earthy warmth, and a swirling ginger simple syrup that dances with the tartness of the lemon filling for a truly unique and unforgettable experience.
The pillowy meringue topping, lightly browned, completes this masterpiece, offering a cloud-like contrast to the zesty filling and crispy crust.
A Symphony of Flavors:
Cardamom Crust: Warm, aromatic cardamom seeds are ground and woven into the buttery pie crust, adding a hint of unfamiliar intrigue to every bite.
Ginger Lemon Filling: Fresh ginger is infused into a simple syrup and swirled into the classic lemon curd, creating pockets of spicy warmth that perfectly complement the citrusy tang.
Meringue Magic: Light and airy meringue, easily golden-browned in the oven, provides a sweet and fluffy counterpoint to the tart and vibrant filling.
Baking with Winter in Mind:
This pie is more than just a delicious dessert; it’s an experience. The vibrant flavors evoke cozy nights by the fireplace, the scent of citrus and spice filling the air, and the warmth of shared laughter around the table. It’s a reminder that even the darkest days can be brightened by a touch of creativity and a heaping spoonful of joy.
Ready to bake your own winter sunshine? Here’s the recipe:
Winter Spiced Lemon Meringue Pie
Equipment
- Pie pan or springform pan
- Standing mixer
Ingredients
For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground cardamom
- 3/4 cup cold unsalted butter cubed
- 1/4 cup ice water
For the Ginger Simple syrup:
- 1/2 cup granulated sugar
- 1/2 cup water
- 1 tablespoon of fresh ginger or 1 teaspoon ground ginger
For the Lemon Filling:
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 1/2 cup lemon juice
- 2 tablespoons unsalted butter softened
- 1 Tablespoons flour
For the Meringue:
- 6 large egg whites double the egg whites if you like a puffier top
- 1/2 cup granulated sugar double the sugar if you double the egg whites
- 1/4 teaspoon cream of tartar
Instructions
Prepare the Crust:
- Preheat your oven to 350°F (175°C). In a large bowl, whisk together the flour, salt, and cardamom.
- Using a pastry cutter or your fingers, work the butter into the flour until it resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, until the dough just comes together. Avoid overmixing!
- Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Make the Simple Syrup:
- In a small saucepan, bring the sugar, ginger and water to a boil.
- Allow to boil for 3-5 minutes or until it coats the back of a spoon and thick.
- Set aside to cool.
Make the Filling:
- In a saucepan, whisk together the sugar, flour and cornstarch. Gradually whisk in the egg yolks, then stir in the lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and boils. Remove from heat and stir in the butter and ginger simple syrup until smooth. Let the filling cool completely before assembling the pie.
Blind Bake the Pie Crust:
- Roll out the dough on a lightly floured surface to about 1/4-inch thickness. Fit the dough into a 9-inch pie plate or a springform pan, crimping the edges. With the tips of a fork, gently tine the crust. Blind bake in the oven for 10-15 minutes or until a light golden color.
Make the Meringue:
- In a clean bowl, beat the egg whites with the cream of tartar until foamy. Gradually add the sugar, beating until stiff peaks form.
Assemble and Bake:
- Pour in the cooled lemon ginger filling.
- Spread the meringue over the filling, making sure to seal the edges of the crust.
- Bake the pie at 350°F for 15-20 minutes, or until the meringue is golden brown. Let the pie cool completely before serving and enjoy!
