Lemon Dream with Meringue Topping
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g flour
- 125 g butter
- 1 egg (s)
- 80 g suar
- 1 teaspoon Baking powder
For covering:
- 4 tablespoon cornstarch
- 300 ml water
- 50 g butter
- 150 grams sugar
- 3 egg yolks
- 100 ml lemon juice
For the meringue topping:
- 3 egg whites
- 150 g powdered suar
- 1 pinch (s) salt
Print Recipe
Pin Recipe Instructions
- Make a smooth shortcrust pastry from the first five ingredients. Grease a springform pan (26 cm) and line it with the dough, making a 2 cm high edge. Pre-bake the base in a preheated oven at 160 ° for 20 minutes.
- In the meantime, mix the starch with a little water for the filling and bring to the boil together with the remaining water and butter. Remove the saucepan from the heat and stir in the sugar, lemon juice and egg yolks. Pour the pudding onto the pre-baked base and smooth it out. Put the cake back in the oven until the meringue is prepared.
- Beat the egg whites with a pinch of salt until stiff and slowly pour in the powdered sugar. Spread the egg whites on the pudding and bake for another 10 minutes at 200 ° on the top shelf.
- Remove the cake from the mold and let it cool completely.
- The cake should be eaten the same day, otherwise the meringue top will be soft!
- Variation: The cake also tastes very good with orange juice instead of lemon juice.
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