Lemon & yuzu meringue pie with ginger cookie crust
Waitrose and Partners

Lemon & yuzu meringue pie with ginger cookie crust

A crunchy ginger cookie crust, with a sweet and juicy lemon and yuzu filling, and topped with lashings of light and airy meringue.

    • Serves8
    • CourseDessert
    • Prepare40 mins
    • Cook25 mins
    • Total time1 hr 5 mins
    • Pluschilling

    Ingredients

    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
    • 50g cornflour
    • 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