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Ingredients 8 pieces
- Dough
- 3 dl wheat flour
- 2 tablespoons powdered sugar
- 150 g cold butter
- 1 egg
- Filling
- 2 parts squeezed lemon
- 1 3/4 dl powdered sugar
- 2 tablespoons cornstarch (maize)
- 3 eggs
- 3 egg yolks
- 1/2 tbsp grated lemon zest
- 50 g cold butter
- meringue Quilt
- 3 egg whites
- 3/4 dl powdered sugar
How to prepare
- 60 minutes
- Quickly mix flour, sugar and butter into a crumbly mass. Add the egg and mix together to form a dough. Wrap the dough in plastic wrap.
- Leave to cool for about 1 hour.
- Press out the dough into a mold with a removable edge, 24 inches in diameter. Chop the bottom with a fork. Leave to cool for at least 1 hour.
- Heat the oven to 200 degrees. Bake pie shell in the middle of the oven for about 15 minutes.
- Mix lemon juice, sugar, cornstarch, eggs and egg yolks in a saucepan. Slowly simmer with stirring until the cream thickens, it must not boil.
- Pull the saucepan off the heat and mix in the lemon zest and butter, cut into small pieces. Stir until the butter melts. Let the cream cool.
- Raise oven temperature to 250 degrees and grill.
- Pour the lemon cream into the baked pie shell.
- Beat the whites until hard foam. Add the sugar and whisk until the batter is shiny and chewy.
- Spread or spread the meringue over the lemon cream.
- Grate the pie in the middle of the oven until the meringue has a little color. Be careful not to burn it.
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