Assemble the assistent with bowl, dough knife and dough roller
Add all ingredients, except for the egg and start on low/medium speed.
Add the egg when the ingredients have mixed. Set timer for 5 minutes.
Press out with floured hands in a pie tin that is about 22cm.
Let cool for about 30 minutes and then pre-bake for 8 minutes at 200 °C (392 °F)
Then lower the temperature to 165 °C (329 °F)
Finely grate the lemons and squeeze out the juice with Ankarsrum Citrus press.
Assemble the assistent with the beater bowl and balloon whisks.
Add all the ingredients and whisk to a smooth batter, about 5 minutes.
Pour into the pre-baked pie shell and bake at 165 °C (329 °F) for about 15 minutes
Let the pie cool while making the meringue batter.
Assemble the assistent with beater bowl and balloon whisks
Whisk the egg whites + vinegar to a white foam, about 5 minutes.
Then gently add the sugar, whisk for 1-2 min and then add the icing sugar and vanilla sugar, whisk for another 1-2 minutes.
Spread out the meringue batter on the cooled pie and then burn with a blowtorch / alternatively quickly in the oven with the grill function.
Follow these steps – Pie dough:
Follow these steps – Filling:
Follow these steps – Meringue:
- 125 g butter (diced)
- 135 g sugar
- 180 g flour
- 1 tbsp vanilla sugar
- 1 ml salt
- 1 egg
- Grated peel and juice from 2 lemons (about 100 ml juice)
- 1,5 tbsp vanilla sugar
- 1 jar (397g) sweetened condensed milk
- 2 egg + 2 egg yolks (save the egg whites for the meringue)
- 2 egg whites
- 67 g sugar
- 45 g icing sugar
- 1 tsp vanilla sugar
- 1 ml vinegar