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Knotweed Meringue Pie
Knotweed Meringue Pie is a modern British wild food recipe for a classic meringue pie made from Japanese knotweed curd rather than the more usual lemon curd. The full recipe is presented here and I hope you enjoy this classic British version of: Knotweed Meringue Pie.
prep time
20 minutes
cook time
65 minutes
Total Time:
85 minutes
Additional Time:
(+30 minutes resting)
Serves:
6
Rating: 
Tags : Wild FoodBaking RecipesBritish Recipes
This is a wild food version of traditional meringue pie that uses home made Japanese knotweed curd insead of the more commonly-used lemon curd.
Ingredients:
For the sweet shortcrust pastry:
225g plain white flour
pinch salt
110g cold unsalted butter, cubed
2 tsp caster sugar
1 medium egg yolk
300g
Japanese knotweed curd
For the meringue:
6 medium egg whites
300g caster sugar
Method:
Begin with the pastry: Sift the flour and salt into a mixing bowl. Add the butter to the flour and then rub between your fingertips until the mixture resembles fine breadcrumbs.
Add the sugar to the flour and butter. Then, using your hands, mix to a firm dough with the egg yolk and a splash of cold water.
Shape the dough into a ball, wrap in clingfilm (plastic wrap) and rest in the refrigerator for 30 minutes before using.
Preheat your oven to 190C/375F/Gas 5 and grease a 22cm diameter fluted loose-bottomed tin. Place the tin in a baking tray.
Once the pastry has rested and chilled, unwrap then turn out onto a lightly-floured work surface. Roll out the pastry until it's big enough to generously fit the tin, leaving excess pastry falling over the sides of the tin onto the baking tray underneath – don't trim at this stage.
Line the pastry with greaseproof paper and fill with baking beans. Now trim the excess pastry using a sharp knife. Bake the pastry case blind for about 15-20 minutes or until the pastry is pale golden and dried out — remove the paper and beans for the last five minutes. Reduce the oven heat to 150C/300F/Gas 2.
Spread the knotweed curd in the base of your blind-baked pastry case then set aside to cool slightly.
For the meringue, whisk the egg whites in a large bowl with an electric whisk until they form stiff peaks. Whisk in the caster sugar, a spoonful at a time, whisking well and at a high speed between each addition. Transfer the meringue into a piping bag (with a plain nozzle) and pipe the meringue on top of the lemon curd.
Return to the oven and bake for about 35-45 minutes until the meringue is crisp on the outside and soft and marshmallow-like underneath.
Serve warm or cold, sliced into wedges.
