Yuzu Meringue Pie with Gingersnap Crust

Ingredients, crust:

  • 5 tbsp butter, melted
  • 1 3/4-2 cup crushed gingersnap crumbs
  • 1/2 tbsp ground ginger
  • A pinch of salt

Ingredients, yuzu filling:

  • One 14 oz can sweet and condensed milk
  • 4 egg yolks (save the whites)
  • cup yuzu juice, can also be labeled yuzu extract. I go to the Asian market for it but if you can’t find it use mostly lemon and a splash of lime
  • 2 tbsp lemon juice

Ingredients, meringue

  • 4 egg whites
  • 1/4 tsp cream of tartar
  • 1/2 cup sugar

Preheat the oven to 375 degrees. In a large bowl combine all of the pie crust ingredients. The crust should have an extremely strong ginger flavor, like to the point you think you might have made a horrible mistake. This pie has a lot of big flavors so it’ll balance out, I promise.

Press the crust into a pie pan and up the sides making sure there are no gaps. My pie pan that I wrote this for is 10 inches and fairly deep (ayooooo) so if you have some leftover crust definitey store it and use it in anything from extra crumble on this pie, to a thickener in sauces, this is a very Jewish move, to even as a gremolata type situation on noodle dishes.

Bake at 375 for 8-10 minutes. The crust should be a couple of shades darker, but that’s about it. Set aside to completely cool and knock the oven tenp down to 325.

In a bowl combine all of the filling ingredients. See how easy this is? Pour the combined mixture into he cooled crust and have it on standby.

Depending on your gear situation this might be the toughest bit. Combine the egg whites and cream of tartar in either a mixing bowl, or stand mixer if you have it. If you have electronic help like a stand or hand mixer you’re going to want to beat it starting on a medium speed until soft peaks form. Once that happens get the speed as high as you can bear it and start gradually adding sugar. Just go until it’s done. There are three things you’re looking for here. One it needs to be glossy. Two, if you pinch some between your fingers it can’t have grit because the sugar isn’t dissolved yet. Three, it needs to have well defined peaks.

Now if you’re beating it by hand I don’t really have much advice here other than be tenacious. Thots and pears.

Spread the meringue over the top of the filling making sure it reaches out all the way to the crust. Without having the crust to hold onto it’ll shrivel and shrink. Use either a spoon or fork to create designs into it, or if you’re really feeling yourself use a piping bag. I like to use a big serving spoon and just tap the bottom of it against the meringue and lift. It creates the cute little Nightmare Before Christmas hills you see above.

Chuck the whole dang thing in the oven and cook for about 15 minutes. If your meringue is having trouble browning from this cook alone you have two options. First is using your broiler, but pleeeeeease keep the door open and watch it. It will catch way too easily. And we all like a little bit of burnt marshmallow, but this is way past that. The other option if you have it is a blow torch.

When you’re satisfied with the meringue’s tan refrigerate the pie for 4-6 hours before serving.

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