Ingredients
Pie crust
- 125 gram softened butter
- 100 gram granulated sugar
- 1 st egg
- 240 gram wheat flour
- 1 tablespoon cold water
Lemon Curd
- 2 st Lemons (the zest)
- 0.5 litre squeezed lemon juice
- 3 st egg yolks
- 125 gram butter
- 200 gram granulated sugar
Meringue
- 3 st Egg whites
- 200 gram granulated sugar
Meringue topped lemon pie
You always have room for this dessert.
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Assemble the Assistent with the beater bowl and the cookie whisks.
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Add butter, sugar, eggs and flour. Start the Assistant at medium speed and run until you have a crumbly mass.
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Add a tablespoon of water and let it merge into a smooth dough.
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Leave to rest in the refrigerator for an hour.
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Set oven to 225°C (437°F).
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Press the dough firmly into a pie plate of about 28 cm and prebake for 8 minutes. Allow to cool.
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Wash the lemons. Grate the peel, though only the yellow part.
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Assemble the Assistent with the citrus press and press the lemons.
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Mix together the lemon juice, lemon peel and egg yolks.
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Melt the butter in a saucepan and stir in the sugar and lemon mixture.
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Simmer on low heat during constant whipping until the cream thickens.
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Leave the cream to cool off completely. The cream will thicken even more when cooling.
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Pour the cream into the cool and pre-baked pie crust.
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Preheat the oven to 225°C (482°F). Only top heat.
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Assemble the Assistent with the beater bowl and balloon whisks.
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Beat the egg whites to a hard foam at high speed.
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Add sugar, a little at a time and whisk to a thick meringue batter.
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Distribute the meringue over the cream in the pie and bake the pie about 4 – 5 min. Keep track, so the meringue doesn’t burn.
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Let the cake cool before serving.
