Posted in Recipes

Lemon Meringue Pie

This is a version of a cake my granny used to make, instead of the lemon filling my granny would just pile fresh red currants onto the base and then top it up with the meringue.

The Base

1 cup flour (sieve into bowl)

50 gr butter

pinch of salt

about 2 Tbsp cold water

mix flour and butter once it is thoroughly mixed

add the cold water

knead until the dough is smooth

roll out very thinly

put into fatted pie tin, take fork and pinch the bottom to avoid bubbling of the dough

bake for 25 minutes Gas level 7

Lemon Filling

2 large lemons

1 small lime

1 cup of brown sugar

2 Tbsp flour

3 Tbsp corn starch

1,5 cups water

4 egg yolks

crate lemon and lime zest, and the juice of the lemons into a bowl

all the other ingredients (without the flour and starch)

over low heat till it boils and the sugar is dissolved

then slowly sieve the flour/starch mix into the pot and steer thoroughly

beat egg yolks and mix under the mass

Meringue

4-6 Egg whites

1-6 Tbsp Sugar (see Tip)

Tip: Rule of thumb per egg white one tablespoon of sugar for a crunchy meringue

If you like the meringue soft, more cream like than use only 1-2 Tbsp of sugar for all the egg whites together

Before adding the egg mix sprinkle the lemon filling with a bit of lime juice for a taste variation

Beat egg whites until they make a thick mass

Take sugar and mix it under

– let the cake bottom cool down

– then add the lemon filling

– then the meringue on top

put into preheated oven for 10-15 minutes, gas level 3

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