Rustic lemon and ginger pie

Posted on 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
Lemon ginger pie, decorated with lemon slices
Rustic lemon and ginger pie
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Rezept drucken
All animal products can be replaced by plant-based alternatives.
Servings Prep Time
1 pie of 24 cm 2h30
Servings Prep Time
1 pie of 24 cm 2h30
Lemon ginger pie, decorated with lemon slices
Rustic lemon and ginger pie
Votes: 0
Rating: 0
You:
Rate this recipe!
Rezept drucken
All animal products can be replaced by plant-based alternatives.
Servings Prep Time
1 pie of 24 cm 2h30
Servings Prep Time
1 pie of 24 cm 2h30
Ingredients
For the shortcrust pastry
For the lemon curd
Servings: pie of 24 cm
Units:
Instructions
For the shortcrust pastry
  1. Pre-heat the oven to 180° C (fan heat).
  2. Knead the flour and the slightly softened butter with your hands.
  3. Add the brown sugar and a pinch of salt, continue to knead.
  4. Add the water, knead for a few more minutes (until the mixture is uniform).
  5. Leave to rest for 35 minutes in a cool place.
  6. Roll out with a rolling pin and place at the bottom of the tin.
  7. Cook for about 20 minutes at 180° C.
For the lemon curd
  1. Bring about 2.5 dl of water to the boil with the salt.
  2. Add the butter and let it melt in boiling water.
  3. In another bowl, mix the egg yolks with the sugar and cornstarch diluted in 3 tbsp of water.
  4. Combine both mixtures and bring to the boil, stirring regularly.
  5. Remove from the heat. Add the lemon zest, lemon juice and grated ginger. Mix.
  6. 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.

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