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.

Dessert

    Follow these steps

    Pie crust

  1. Assemble the Assistent with the beater bowl and the cookie whisks.

  2. Add butter, sugar, eggs and flour. Start the Assistant at medium speed and run until you have a crumbly mass.

  3. Add a tablespoon of water and let it merge into a smooth dough.

  4. Leave to rest in the refrigerator for an hour.

  5. Set oven to 225°C (437°F).

  6. Press the dough firmly into a pie plate of about 28 cm and prebake for 8 minutes. Allow to cool.

  7. Lemon Curd

  8. Wash the lemons. Grate the peel, though only the yellow part.

  9. Assemble the Assistent with the citrus press and press the lemons.

  10. Mix together the lemon juice, lemon peel and egg yolks.

  11. Melt the butter in a saucepan and stir in the sugar and lemon mixture.

  12. Simmer on low heat during constant whipping until the cream thickens.

  13. Leave the cream to cool off completely. The cream will thicken even more when cooling.

  14. Pour the cream into the cool and pre-baked pie crust.

  15. Meringue

  16. Preheat the oven to 225°C (482°F). Only top heat.

  17. Assemble the Assistent with the beater bowl and balloon whisks.

  18. Beat the egg whites to a hard foam at high speed.

  19. Add sugar, a little at a time and whisk to a thick meringue batter.

  20. 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.

  21. Let the cake cool before serving.