Lemon Meringue Pie

by Editorial Staff

Italian pie – lemon crostata. The most delicate texture, airy meringue, delicate aroma will seduce and tempt you …

Ingredients

Dough:

  • 300 g flour
  • 120 g sugar
  • 120 g softened butter
  • 2 eggs
  • 1/2 sachet baking powder
  • 1 pinch of salt
  • grated zest of 1/2 lemon

Lemon cream:

  • grated zest of 1 lemon
  • juice of 2 lemons
  • 100 g butter
  • 140 g sugar
  • 4 eggs

Meringue:

  • 3 squirrels
  • 3 tablespoon of sugar

Directions

  1. Pour flour on the table with a slide, make a depression. Put eggs, butter, sugar, baking powder (or 1/2 teaspoon of slaked soda), salt, lemon zest into the well and knead an elastic dough.
  2. Wrap the dough in foil and put in the refrigerator for 1 hour.
  3. Remove the dough from the refrigerator, roll it out. Cover a round shape with a diameter of 26 cm with parchment, grease with oil.
  4. Put the dough into the mold, making high sides.
  5. Preheat the oven to 175 degrees.
  6. Pour beans on the dough (so that the dough does not rise when baking).
  7. Bake for 10 minutes.
  8. Remove beans.
  9. Cream: beat eggs with sugar and lemon juice, add lemon zest and softened butter, beat well.
  10. Put the lemon cream in a mold. Bake for 20 minutes.
  11. Beat whites with sugar until firm. Put the whipped egg whites on the cream and smooth.
  12. Bake the cake until golden brown (make sure the meringue does not burn).
  13. Cool the pie a little, carefully remove from the mold by the tips of the parchment.
  14. You can make this cake without meringues. In this case, sprinkle with icing sugar and garnish with lemon slices.

Enjoy your meal!

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