lemon meringue pie

AUTHOR
Valentine Lee
DIFFICULTY
very easy
RATING
5 1
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 12
  • 160 g Butter
  • 180 g Flour
  • 1/2 package Baking Powder
  • 8 fresh eggs (size M)
  • 300 g Sugar
  • 2 TABLESPOONS white rum
  • 75 ml Milk
  • 3 sheets Gelatine
  • 2 Organic lemons
  • 1 TABLESPOON Cornstarch
  • 6–7 yellow macarons and silver beads to decorate
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Disposable piping bag

Directions

  1. 1

    Melt 120 g butter. Mix flour with baking powder. Beat 4 eggs and 125 g sugar until creamy. Add butter, rum, flour mixture and milk and mix to a smooth dough. Fill about half of the dough into a greased springform pan (approx. 26 cm Ø), smooth it down and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see

  2. 2

    manufacturer) bake for about 12 minutes. Remove from the springform pan, clean and grease the pan and also bake a second base. Let the cakes cool down on a cake rack.

  3. 3

    Soak gelatine in cold water. Separate 4 eggs. Chill 2 egg whites. Beat 2 egg whites until stiff, while pouring in 50 g sugar. Wash the lemons, grate dry and grate the peel thinly.

  4. 4

    Halve the lemons and squeeze the juice. In a saucepan, first mix lemon juice, lemon zest, egg yolks, starch and 25 g sugar and then bring to the boil while stirring. Remove from heat, add 40 g butter and squeezed gelatine and let it melt while stirring.

  5. 5

    Fold in the beaten egg white. Place a cake ring around one of the bases. Pour cream on it and cover with the second cake layer. Chill the cake for about 4 hours.

  6. 6

    Remove the cake from the cake ring. Beat 2 egg whites until stiff, while pouring in 100 g sugar. Keep beating until the mixture is firm and shiny. Pour into a piping bag and squirt beaten egg whites in tuffs onto the cake.

  7. 7

    Briefly brown the tips of the egg whites under the hot oven grill, then remove them immediately. Cut the macarons in half and remove the cream. Press the halves lightly onto the edge of the cake. Decorate the cake with silver beads and serve immediately.

Nutrition Facts

KCAL
350 kcal
CARBS
41 g
FATS
23 g
PROTEINS
8 g

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