Ginger lemon meringue tart is a festive twist on the classic pie. The big challenge when it comes to making a meringue tart is the meringue's tendency to separate from the filling and ooze liquid. To ensure that this won't happen, avoid making the topping too far in advance. The way of making a non-weeping meringue by cooking cornstarch and water together comes from The Baker's Dozen Cookbook . You will need most of a 350-gram package of ginger cookies or can use pre-baked short-crust pastry if you wish.
- 11/2 cups ginger-cookie crumbs
- 5 tablespoons melted butter
- 5 large eggs
- 3/4 cup granulated sugar
- 3/4 cup lemon juice
- 1 tablespoon grated lemon rind
- 2 tablespoons cornstarch
- 1 cup water
- 1/4 cup water
- 1 tablespoon cornstarch
- 4 large egg whites
- 1/2 cup granulated sugar
- 1/2 cup ginger-cookie crumbs
Preheat oven to 350 F. Combine ginger-cookie crumbs and butter. Pat into the bottom and up the sides of a 9-inch loose-bottom tart pan or pie plate. Place tart pan or pie plate on a baking sheet and bake for 10 minutes or until edges are browned and crumbs are dry to the touch. Set aside.
Whisk together eggs, sugar, lemon juice and lemon rind in a pot.
Combine cornstarch and water and stir into lemon mixture. Place over medium heat and cook, whisking constantly, for 10 minutes or until thick enough to see the bottom of the pan while whisking. Remove from heat and pour through a strainer into a separate bowl. Cool. Spoon into prepared tart shell.
To make the meringue topping, put water and cornstarch in a small sauce pan and whisk to combine. Cook over medium-low heat until it becomes a thick clear paste (about 1 minute). Set aside to cool.
Preheat oven to 375 F.
Place egg whites in a large mixing bowl and beat until frothy. Add sugar a tablespoon at a time while the mixer is running until the mixture is thickened and forms soft peaks. Spoon reserved cornstarch paste into egg whites with mixer running (it will be absorbed) and beat until egg whites are very glossy and the beater comes out of the bowl leaving a peak.
Sprinkle ginger-cookie crumbs over lemon filling in tart shell and spread on meringue, working it all the way to the edges of the tart shell. Use the back of a spoon to form meringue into peaks if desired.
Bake for 12 to 15 minutes or until meringue is lightly golden. Cool. Use your finger to gently loosen meringue from edge of tart pan and carefully slide down tart pan sides. Leave on base and place on a serving platter. Serves 8.