Lemon Meringue Pie

Lemon Meringue Pie is somehow always possible, but when it has to be something really special, we have the ultimate tip for you: this juicy lemon cake with meringue topping.

Lemon Meringue Pie

Ingredients for Lemon Meringue Pie

For the base:
225 g flour
1 egg yolk
140 g butter

For the filling:
310 ml water
125 ml lemon juice
75 g corn starch
210 g brown sugar
60 g butter
3 egg yolks
1 organic lemon, the zest of the peel

For the meringue:
4 egg whites
100 g sugar, white


Sift flour into a bowl and add an egg yolk and soft butter in small pieces. Knead the ingredients with your hands to form an even dough. Grease a tart or quiche pan (about 27 cm in diameter) and press the dough evenly, pulling up the edges. Bake at 400 degrees for ten minutes. Remove from the oven and set aside.

Put the water, lemon juice, cornstarch and brown sugar in a saucepan and bring to the boil, stirring until the ingredients form a solid cream. Add butter, 3 egg yolks and the zest of one lemon and mix everything together properly.
Put six egg whites in a bowl together with white sugar and beat with a hand mixer until whipped egg whites.

Spread pre-baked pastry base first with lemon cream, then cover with meringue mixture. Press dots into meringue with a spoon. Bake cake again for five minutes in oven preheated to 340 degrees convection until meringue has turned a light golden color. Let the cake cool and serve.

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Lemon Meringue Pie
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