Instructions

    Follow these steps – Pie dough:

  1. Assemble the assistent with bowl, dough knife and dough roller

  2. Add all ingredients, except for the egg and start on low/medium speed.

  3. Add the egg when the ingredients have mixed. Set timer for 5 minutes.

  4. Press out with floured hands in a pie tin that is about 22cm.

  5. Let cool for about 30 minutes and then pre-bake for 8 minutes at 200 °C (392 °F)

  6. Then lower the temperature to 165 °C (329 °F)

  7. Follow these steps – Filling:

  8. Finely grate the lemons and squeeze out the juice with Ankarsrum Citrus press.

  9. Assemble the assistent with the beater bowl and balloon whisks.

  10. Add all the ingredients and whisk to a smooth batter, about 5 minutes.

  11. Pour into the pre-baked pie shell and bake at 165 °C (329 °F) for about 15 minutes

  12. Let the pie cool while making the meringue batter.

  13. Follow these steps – Meringue:

  14. Assemble the assistent with beater bowl and balloon whisks

  15. Whisk the egg whites + vinegar to a white foam, about 5 minutes.

  16. 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.

  17. Spread out the meringue batter on the cooled pie and then burn with a blowtorch / alternatively quickly in the oven with the grill function.

Ingredients

  • 125 g butter (diced)
  • 135 g sugar
  • 180 g flour
  • 1 tbsp vanilla sugar
  • 1 ml salt
  • 1 egg

Filling

  • 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)

Meringue:

  • 2 egg whites
  • 67 g sugar
  • 45 g icing sugar
  • 1 tsp vanilla sugar
  • 1 ml vinegar