Gingernut Lemon Meringue Pie in a Glass

How to make Gingernut Lemon Meringue Pie in a Glass Recipe - This has all the elements of a lemon meringue pie a crunchy base 􀀐gingernut, in fact), tangy lemon curd and fluffy meringue. Italian meringue is made with a hot sugar syrup, which results in a 􀃅rmer texture that holds its shape well.

SERVES 4 IN INDIVIDUAL GLASSES

12 Gingernut Biscuits (use store-bought ones)

LEMON CURD:
150g sugar
2 tsp cornflour
juice and zest of 3 medium juicy
lemons
5 egg yolks
75g butter

ITALIAN MERINGUE:
200g sugar
¼ cup water
5 egg whites, at room temperature
¼ tsp cream of tartar

Method:
Make biscuits in advance and store in an airtight container to ensure they remain crisp.

Prepare curd a day ahead. In a bowl, combine sugar, cornflour, lemon juice, lemon zest and egg yolks. Stir together with a hand whisk, but don’t whip any air into the mixture. Set over a saucepan of simmering water and gently whisk until mixture thickens; halfway through add butter and continue to whisk. This will take approximately 5 minutes. Take care not to allow mixture to get too hot or eggs will scramble. Once curd has thickened, cover with plastic wrap and refrigerate.

To make the Italian Meringue, in a small saucepan combine sugar and water over low heat. Swirl the saucepan to dissolve the sugar completely. Do not stir. Increase heat and boil to soft ball stage (115°C). Use a sugar thermometer for accuracy. Brush down inside wall of saucepan with a wet pastry brush. This will help prevent sugar crystals from forming around the sides and falling in and causing a chain reaction.

In the bowl of an electric mixer, whip eggs whites on low speed until foamy. Add cream of tartar. Increase speed to medium, and beat until soft peaks form.

With mixer running, pour hot sugar syrup in a thin stream over fluffed egg whites. Beat until egg white mixture is stiff and glossy. Place in a piping bag and prepare to use immediately.

To assemble, break the Gingernut Biscuits into small pieces and set aside. Transfer curd to a piping bag, then create alternating layers of curd, biscuit pieces and meringue into four glasses, finishing with a layer of Italian Meringue. Level with a palette knife and decorate with pieces of biscuit and a dusting of icing sugar.

Gingernut Lemon Meringue Pie in a Glass