Summary
Ingredients
For the dough:
For covering:
For the meringue topping:
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!