Saturday, April 2, 2016

Yuzu Lemon and Lavender Meringue Pie


I wasn't quite sure how to word this one but I think you get the gist! It's my own twist on the classic lemon meringue pie (MY ABSOLUTE FAVORITE PIE!!!) using yuzu in the lemon filling and crushed lavender in the fluffy meringue.

I also added a splash of violet food colouring to give the meringue a dreamy lavender hue but you can do without. I was inspired to try this twist after tasting a mini lemon tart at the Wynn buffet in Las Vegas. It had a lavender cream on top and the flavors paired so perfectly. I've been dying to try adding yuzu to the lemon filling for a while now so I decided to try both ideas together and BOOM! it was awesome! 

Ingredients:

1 prepared pie crust pastry

For lemon yuzu filling:

4 egg yolks
1 1/2 cups sugar
1/3 cup + 1 Tbsp cornstarch
1 1/2 cups water
3 Tbsp butter
Zest of 2 lemons
1/2 cup lemon juice
2 tbsp yuzu juice (try finding this as Asian markets if you can't find it in regular stores.)

For lavender meringue:

4 egg whites
1/4 + 1/8 tsp cream of tartar
6 tsp sugar
1 Tbsp dried lavender, crushed into a dust
1/2 tsp vanilla, I used a vanilla bean paste
3 drops violet food coloring (optional)


1.) preheat oven to 475f/240c. Press pastry dough into pie tin folding dough over the edge and bake for 8-10 minutes. Let cool. Reduce oven temp to 400f/200c. Meanwhile, hand whisk the egg yolks in a bowl for a minute and set aside.

2.) In a 2qt saucepan (not on heat yet!) mix the sugar and cornstarch till well blended then slowly stir in water till well mixed. Now heat on medium, stirring constantly till it starts to boil. Allow to boil for only one minute. You'll see the mixture suddenly thicken into a thick gel consistency. Remove from heat and immediately whisk half the gel into the egg yolks then pour this mixture back into the saucepan with the remaining gel and boil for 2 minutes stirring constantly then remove from heat. Now, stir in the butter, lemon zest, lemon juice and yuzu till well combined. Pour into the pie shell.

3.) With an electric mixer on high, whip the egg whites and cream of tartar together till foamy then start to add the sugar one tsp at a time while still beating. Once you achieve soft peeks add the lavender, vanilla and food coloring and keep whipping into semi-stiff peaks. Pipe or spread over pie filling and be sure not to leave any gaps around the edges or meringue might shrink away from the edge while baking. Bake for 8-12 minutes or till meringue is lightly browned. Remove and let cool then refrigerate for at least 2 hours before serving. 











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