May 29, 2014 at 3:42 PM ET
Remember when your parents used to nag you to eat your vegetables first before dessert? Well, now you can gobble up both at the same time thanks to the restaurant Dirt Candy, which hides healthy foods inside tasty treats.
One of the vegetarian eatery's delicious dishes is Carrot Meringue Pie — and, lucky for you, chef and owner Amanda Cohen wants to help you make it at home.
Carrot Meringue Pie
Makes 8 servings
Whisk together dry ingredients in a bowl.
Add melted butter and mix together until combined.
Measure out 1 ½ tablespoon of crust into each mold.
Using the end of a rolling pin or cup press the crust into the mold so that it is flat and tightly packed.
Put in freezer for 10 min.
Bake at 350 degrees for 8 minutes
In a medium saucepan combine 1½ cups of carrot juice with the cornstarch, sugar and salt.
Cook on medium heat and whisk until it boils and thickens.
Once thickened keep whisking for 1 min. Remove from heat.
Temper mixture into the egg yolks.
Put back on stove and whisk on low heat for 1 minute.
Take off heat and add remaining ½ cup of carrot juice, lemon juice and lemon zest.
Spray the molds with oil.
Ladle in 2 ounces of the carrot curd into each mold. Bake for 8 minutes
In a small saucepot combine 1 cup of the sugar and ½ cup of water. Heat on medium until it reaches 238 degrees.
Meanwhile put the egg whites in a mixing bowl of a stand mixer with whisk attachment. Start whisking on medium once bubbles start to appear add the rest of the sugar, salt and cream of tarter. Whisk on high until soft peaks form.
When the sugar syrup is ready slowly pour it into the eggs while mixing on high. Whisk until hard peaks form.
Put into a pastry bag fitted with a star pastry tip.
As soon as the cakes come out of the oven sprinkle a little of the crust mixture to anchor the meringue onto the curd. Pipe on the meringue and put back in the oven for 2 min or put under your broiler for 1 minute.
Let it rest at room temperature for at least 1 hour.
Remove mold when ready to serve.