Winter Spiced Lemon Meringue Pie
Indulge in the classic flavors of lemon meringue pie with a twist! This elegant and indulgent version features a cardamom-spiced crust and a ginger-infused lemon filling, adding a warm and cozy touch to this beloved dessert. It's the perfect way to enjoy a winter evening and satisfy your sweet tooth in style!
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!