Ingredients
Tap to tick offGingersnap Crust
- 4 Cups Gingersnap Cookies
500g - 3 Tbsp White Sugar
- 1 Tsp Kosher Salt
- ½ Cups Unsalted Butter
125g, melted
Lemon Curd Filling
- 5 Eggs
- 7 Egg Yolks
save all 7 egg whites for the meringue - ¾ Cups White Sugar
187.5 - 0.33 Cups Cornstarch
45 grams - 1½ Cups Lemon Juice
- ½ Cups Orange Juice
approx one juiced naval orange - ½ Tsp Kosher Salt
Meringue Topping
- ½ Tsp Vanilla Extract
- 7 Egg Whites
- ¼ Tsp Cream of Tartar
- ½ Cups White Sugar
125g
Method
In a food processor
- 4 Cups Gingersnap Cookies
500g - 3 Tbsp White Sugar
- 1 Tsp Kosher Salt
- ½ Cups Unsalted Butter
125g, melted
In a food processor, pulse the gingersnap cookies until broken - careful not to over pulse. Add the sugar and salt and pulse a few times to mix. Add the melted butter and pulse until combined. Mixture should resemble coarse sand and hold form when squeezed. Add more butter if needed.
Transfer as much mixture as needed to a 9-inch pie dish and spread evenly across the bottom and up the sides, pressing until compacted to desired thickness.
*Note: You will not use all the crumb, so just freeze remainder!
In a saucepan
- 5 Eggs
- 7 Egg Yolks
save all 7 egg whites for the meringue - ¾ Cups White Sugar
187.5 - 0.33 Cups Cornstarch
45 grams - 1½ Cups Lemon Juice
- ½ Cups Orange Juice
approx one juiced naval orange - ½ Tsp Kosher Salt
While cold, combine the eggs, egg yolks, sugar, cornstarch, lemon and orange juice, and salt. Turn to medium-high heat and cook, stirring constantly, until thickened and pudding-like in consistency. Remove from heat immediately.
Working quickly, pour the mixture through a fine mesh sieve over a large bowl. Add the butter and mix until combined.
Cover with saran wrap directly over the surface to prevent a skin. Let cool to room temp, or place in fridge.
In a stand mixer
- ½ Tsp Vanilla Extract
- 7 Egg Whites
- ¼ Tsp Cream of Tartar
- ½ Cups White Sugar
125g
In a stand mixer on medium speed, beat together egg white and vanilla until foamy (approx 2-3 min) then proceed to slowly add the sugar and tartar.
Increase speed to medium-high and slowly add sugar. Beat until shiny and glossy, about 3 min, ensuring that stiff peaks form.
Preheat the broiler. Place the pie dish on a baking sheet and pipe or spread the meringue over the lemon curd filling so that it completely covers the pie, leaving no gaps between the crust and meringue. Broil until the meringue is lightly toasted, about 5 minutes. Do not leave unattended, lest your dish be served en flambé.
Refrigerate for 2 hours.
*Note: We find that the pie is best served same day, as the meringue collapses with time. Meringue topping does have the tendency to leak with time. If leaving in fridge for more than 2 hours, place pie dish in a tray to prevent a sticky mess.