Sea Buckthorn Meringue Pie
When you want to cook with local ingredients, it can be difficult to replace lemon or lime in some recipes. But local sea buckthorn, a small orange berry that’s very acidic, deserves to be better known, as it may be a perfect replacement! In this recipe, we use it the way we would for lemon […]
Ingredients
- 1 1/4 cups (175 g) graham cracker crumbs
- 1/3 cup (75 g) unsalted butter, melted
- 1 tbsp sugar
- 1/4 tsp salt
- 1/2 tsp gelatin
- 1/3 cup (75 ml) cold water
- 1 3/4 cups (250 g) frozen sea buckthorn berries (see note)
- 1/3 cup (70 g) sugar
- 2 eggs
- 2 egg yolks
- 1/4 cup (55 g) cold unsalted butter, diced
- 1 tsp cornstarch
- 1 tbsp (15 ml) cold water
- 2 egg whites, at room temperature
- 1/3 cup (70 g) sugar
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C).
- In a bowl, combine all of the ingredients. Press the crust along the bottom and up the sides of a 9-inch (23 cm) glass pie dish. Bake for 15 minutes. Let cool.
When you want to cook with local ingredients, it can be difficult to replace lemon or lime in some recipes. But local sea buckthorn, a small orange berry that’s very acidic, deserves to be better known, as it may be a perfect replacement! In this recipe, we use it the way we would for lemon meringue pie, replacing lemon juice with a speedy homemade sea buckthorn juice. Hurrah for local ingredients!