Lemon-Baiser Cake

Ingredients

• 250 g flour
• 75 g sugar
• 1 egg yolk
• 1 pinch salt
• 125 g cold butter
• flour (for dusting the work surface)
• butter (for greasing the pan)
• legumes (for blind baking)
• 5 eggs
• 100 g sugar
• 400 ml sweetened condensed milk
• 150 ml lemon juice
• 1 tsp lemon zest
• 1 pinch salt
• 1 tsp Cornstarch

Instructions

1. 1.

   Quickly knead the dough ingredients with cold butter, shape into a ball, wrap in foil and chill in the refrigerator for 1 hour. Preheat the oven to 160 °C fan.

2. 2.

   Roll out the dough on a floured surface and place it in a greased pie tin, pulling up a rim. Line the base with parchment paper and sprinkle legumes over it. Blind bake in the preheated oven for 15–20 minutes. Remove the legumes and paper and let the base cool completely. Separate the eggs for the filling. Beat the yolks with 2 Tbsp of sugar until creamy, then stir in condensed milk. Add lemon juice and zest, mix well, and spread over the cooled base. Reduce oven heat to 140 °C fan and bake the cake for about 30 minutes. Meanwhile beat the egg whites with a pinch of salt and cornstarch until stiff peaks form; gradually add the remaining sugar while continuing to beat. Remove the pie from the oven and spoon the meringue over it, spreading loosely. Set the oven to grill mode and brown the meringue for about 10 minutes. Cool well before slicing and serving.