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    Home » Recipes » Pies and Cobblers

    Published: Mar 30, 2019 · Modified: Jul 15, 2022 by Pate Giltner Leave a Comment

    Bourbon, Ginger, & Lemon Meringue Pie

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    I love lemon meringue pie. I love everything about it, its tartness, its sweetness, the billowy cloud-like lump of meringue on top, it's all just so fantastic. But let's be honest, we have all had it a billion times so I wanted to kick it up a notch and give it an exciting new makeover.

    My first thought was "what if I throw some crystalized ginger in there?" So while I was heating up the sugar mixture for the curd I added a tablespoon of minced crystallized ginger. IT WAS DELICIOUS! Then while I was licking my curd spoon, I saw my bourbon just sitting there on the counter, all by itself and it hit me that one of my favorite cocktails is a mix of bourbon and lemon. So I added ½ cup of bourbon to the mix. AMAZING.

    So here you go, bourbon, ginger, and lemon meringue pie. It's delicious and tastes almost like a good whiskey sour but in pie form.

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    Bourbon, Ginger, & Lemon Meringue Pie

    • Author: Pate Giltner
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    Ingredients

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    For the curd:

    1. 2 lemons, zested and juiced
    2. ½ cup bourbon
    3. 1 tablespoon minced crystallized ginger
    4. 1 cup granulated sugar
    5. 2 tablespoons all-purpose flour
    6. 3 tablespoon cornstarch
    7. ¼ teaspoon salt
    8. 1 ½ cups water
    9. 2 tablespoons butter
    10.  4 eggs (yokes and whites separated, yokes lightly beaten)

    For the meringue:

    1. 8 egg whites
    2. 12 tablespoons granulated sugar

    For the pie crust:

    1. 2 cups all-purpose flour
    2. 1 tablespoon sugar
    3. ¾ teaspoon salt
    4. 1 cup cold butter cut into ½ inch pieces
    5. ½ cup ice water

     


    Instructions

    For the crust:

    1. Whisk together flour, sugar, and salt in a large bowl
    2. Mix in butter and toss to combine
    3. Use your fingers to smoosh the butter into the flour enough to create pea-sized pieces
    4. Add the water and mix with your hands to combine, knead softly to create a dough
    5. Cut dough into 2 parts and wrap in plastic wrap and chill for 1-2 hours
    6. Preheat oven to 400 degrees and roll out one of the doughs (keep the other for another pie) enough to fit a 9-inch greased pie pan or tart pan
    7. Place dough into pie pan pressing the dough into the sides. Cut off excess dough if using a tart pan or crimp edges if using a pie pan
    8. Using a fork poke holes in the base of the crust so that it doesn't puff up during baking
    9. Cover the prepared crust with wax paper and pour dried rice or beans on top and blind bake for 20-25 minutes removing the wax paper and rice/beans about halfway through baking.
    10. Let crust cool to room temperature

    For the curd:

    1. In a medium saucepan mix together sugar, cornstarch, salt, and flour. Stir in water, lemon juice, zest, ginger, and bourbon and cook over medium-high heat, while stirring, until mixture starts to bubble. Add in the butter and stir until butter has melted.
    2. Take about ½ cup of the mixture and slowly mix it into the bowl of beaten egg yokes. Whisk the mixtures until the eggs are cooked. Pour egg mixture into the sugar mixture and continue to cook until the mixture is thick and it coats a spoon.
    3. Remove from heat and pour mixture into cooled pie crust. Set aside and make your meringue

    For the meringue

    1. In the bowl of a stand mixer whisk the egg whites until thickened and foamy
    2. Gradually add sugar and mix until you have stiff peaks
    3. Spread meringue over the pie making sure to cover the edges so that the meringue is sealed to the crust
    4. Bake at 350 degrees for about 10 minutes until the meringue is browned
    5.  Let the pie cool at room temperature for 1 hour and then refrigerate for 3 hours

     


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    Share a photo and tag me @thegandmkitchen — I can't wait to see what you've made!

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    Pate Giltner holding a cupcake
    Pate Giltner holding a cupcake

    About Pate

    Hi, I'm Pate, and welcome to The G&M Kitchen!

    The G&M Kitchen is a recipe blog that specializes in southern baked goods. Here you will find classics like buttermilk and honey biscuits and beautiful show stoppers like strawberry basil cupcakes. While all recipes are inspired by traditional southern classics, they all have a twist or adjustment that elevates them and brings them into the modern age.

    Learn more about me →

    As featured in: thefeedfeed, Sur La Table, Bake From Scratch, Foodtography School, The Bourbon Review, Bringing it Home

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