Rustic lemon and ginger pie

Name: Rustic lemon and ginger pie
Yield: 1 pie of 24 cm
Ingredients: 200 g wholemeal flour; 100 g Butter; 3 tbsp brown sugar; 100 ml water; 1 pinch salt; 250 ml water; 1/2 tsp salt; 30 g Butter; 3 tbsp cornstarch; 3 tbsp water; 2 lemons (zest and 100 ml of juice); 1 egg yolk; 1 tsp ginger (freshly grated); 120 g sugar

20.03.202102.11.2022 1 min read

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!

Lemon ginger pie, decorated with lemon slices

Rustic lemon and ginger pie

All animal products can be replaced by plant-based alternatives.

CourseSweets
CuisineFresh & Healthy

Servings	Prep Time
1 pie of 24 cm	2h30

Servings	Prep Time
1 pie of 24 cm	2h30

Rustic lemon and ginger pie

All animal products can be replaced by plant-based alternatives.

CourseSweets
CuisineFresh & Healthy

Servings	Prep Time
1 pie of 24 cm	2h30

Servings	Prep Time
1 pie of 24 cm	2h30

Ingredients

For the shortcrust pastry

200 g wholemeal flour
100 g Butter
3 tbsp brown sugar
100 ml water
1 pinch salt

For the lemon curd

250 ml water
1/2 tsp salt
30 g Butter
3 tbsp cornstarch
3 tbsp water
2 lemons zest and 100 ml of juice
1 egg yolk
1 tsp ginger freshly grated
120 g sugar

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.

Johanie Sulliger

Je suis diététicienne, diplômée de la Haute Ecole de Santé de Genève et j’ai la chance d’exercer un métier que j’aime, vraiment ! C’est pendant mes études que l’envie de créer ce blog m’est venue. Je souhaitais apporter un regard nouveau sur la nutrition et tenter d’abattre le cliché de la diététicienne traqueuse de bourrelets et amoureuse des pouces de soja. L’alimentation étant une problématique majeure de santé publique, mon blog s’adresse principalement à une population en bonne santé qui souhaite trouver des conseils et infos pratiques pour la santé. J’espère qu’à travers mes articles, tu découvriras que plaisir et santé font bonne affaire et que les régimes sont hyper has-been !