Citrus – Cream Cake with Meringue

Summary

Prep Time	45 mins
Total Time	45 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the dough:

100 g butter
1 teaspoon salt
200 g flour
1 tablespoon water

For covering:

For the meringue topping:

3 egg whites
1 pinch (s) salt
150 grams sugar

Instructions

Grease a springform pan or a quiche / tart pan and refrigerate.
Mix the butter with salt until foamy and gradually stir in the flour.
This should result in a finely crumbly mass.
Now stir in enough water on the lowest setting until you get a smooth, but not sticky kneading dough.
Line the prepared mold with this dough and again refrigerate for at least 30 minutes.
In the meantime, whip the egg yolks with the sugar until thick and creamy.
Gradually stir in lemon zest and lemon juice, sour cream and starch.
Finally whip the cream until stiff and stir into the egg yolk cream.
Pour this mixture onto the base and prebake at 180 ° C for about 45 minutes.
In the meantime, beat the egg whites with a pinch of salt until they are very stiff.
Then pour in the sugar and keep beating until the mixture is stiff through and through. Keep in the refrigerator until ready to use.
Turn the oven back to 140 ° C and remove the cake.
Spread the meringue mixture on the pre-baked cream mixture, pulling up a few tips with the help of a spoon, if possible.
Put the cake in the oven, which has now cooled down.
Bake again for about 30 minutes until the meringue has a pleasant crust.
Please let it cool down in the mold and let it cool down properly before cutting!

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