Satisfyingly refreshing during summer and at the same time giving you that immune boost needed during the colder days: try our rustic lemon and ginger pie!
Ingredients
For the shortcrust pastry
- 200 g wholemeal flour
- 100 g Butter
- 3 tbsp brown sugar
- 100 ml water
- 1 pinch salt
Servings: pie of 24 cm
Units:
Instructions
For the shortcrust pastry
- Pre-heat the oven to 180° C (fan heat).
- Knead the flour and the slightly softened butter with your hands.
- Add the brown sugar and a pinch of salt, continue to knead.
- Add the water, knead for a few more minutes (until the mixture is uniform).
- Leave to rest for 35 minutes in a cool place.
- Roll out with a rolling pin and place at the bottom of the tin.
- Cook for about 20 minutes at 180° C.
For the lemon curd
- Bring about 2.5 dl of water to the boil with the salt.
- Add the butter and let it melt in boiling water.
- In another bowl, mix the egg yolks with the sugar and cornstarch diluted in 3 tbsp of water.
- Combine both mixtures and bring to the boil, stirring regularly.
- Remove from the heat. Add the lemon zest, lemon juice and grated ginger. Mix.
- Pour the lemon curd over the tart base and leave to cool for 2 hours in a cool place (refrigerator or outside if <7° C).
Recipe Notes
The wholemeal flour, which is richer in fibre, brings a rustic touch to the pie. The addition of ginger brings a discreet flavour that goes well with lemon and provides antioxidants for the body.
What do you think?