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For the crust
200g pack stem ginger all butter cookies
60g ground almonds
¼ tsp salt
65g unsalted butter, melted, plus extra for greasing
For the filling
350g caster sugar
2 lemons, finely grated zest and juice
60ml bottle Cooks' Ingredients Yuzu Juice
5 British Blacktail Medium Free Range Egg yolks (save the whites for the meringue)
75g unsalted butter, cubed
For the meringue
5 British Blacktail Medium Free Range Egg whites
1 tsp vanilla extract
½ tsp cream of tartar
150g caster sugar
Preheat the oven to 190°C, gas mark 5 and line a 20cm round sandwich tin with baking parchment, using a little butter to help it stick to the tin. To make the crust, blend the cookies in a food processor until a fine crumb is achieved. Mix with the ground almonds and salt, then fold in the melted butter. Transfer the mixture to the lined tin and use your fingers to press it against the sides and bottom to form an even crust. Place on a baking tray and bake for 5 minutes then remove and set aside. Reduce the oven temperature to 170°C, gas mark 3.
For the filling, mix the sugar, cornflour and lemon zest together in a medium saucepan. Stir in the lemon juice, yuzu juice and 200ml water until well combined and there is nothing sticking to the base of the pan. Simmer over a medium heat, stirring occasionally, until thick and bubbling. Remove from the heat.
In a large bowl, give the egg yolks a quick whisk, then gradually whisk in half of the hot yuzu mixture. Return the saucepan to a low heat and add the egg yolk mixture, whisk gently and cook for 2 minutes. Remove from the heat again, then whisk in the cubed butter and cover to keep warm.
For the meringue, use an electric hand whisk to whisk the egg whites, vanilla extract and cream of tartar in a large bowl for 1 minute until foamy and forming soft peaks. Gradually whisk in the sugar and continue whisking for about 4-5 minutes, until the mixture is stiff and glossy. If using a piping bag, fill it with the meringue mixture and set aside.
Reheat the lemon-yuzu mixture for 1 minute then pour directly into the ginger cookie crust. Top with the meringue mixture, being careful to leave no gaps around the edges. Piping the meringue on is easiest and you can try many pretty designs, but spooning on also works. Just try not to mix any filling with meringue.
Bake for 25 minutes, until the top is golden, then allow to cool at room temperature for an hour before chilling in the fridge for at least 5 hours. The chilled pie can be easily released from the tin by pulling up the parchment paper. Slice and serve immediately.
Typical values per serving when made using specific products in recipe
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