Lemon Cake with Meringue
Lemon cake with meringue is a recipe with fresh ingredients from the fruit cake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g flour
- 75 g sugar
- 1 egg yolk
- a pinch of salt
- 125 g cold butter
- legumes (for blind baking)
- butter (for the pan)
- 5 eggs
- 400 g sweetened condensed milk
- 125 ml freshly squeezed lemon juice
- 1 tsp lemon zest
- 100 g sugar
- a pinch of salt
- 1 tsp Baking powder
Instructions
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1.
Quickly knead the dough ingredients with the cold butter, shape into a ball, wrap in foil and refrigerate for 1 hour.
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2.
Preheat the oven to 160°C fan.
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3.
Roll out the dough and place it in a greased pie tin, lifting up the edges. Line with parchment paper and sprinkle legumes on the bottom. Blind bake in the oven for 15-20 minutes. Remove the legumes and paper and let the base cool thoroughly.
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4.
Separate the eggs for the filling. Beat the yolks with 2 tbsp sugar until creamy and fold in condensed milk. Then add lemon juice and zest, mix well and spread over the cooled dough base. Reduce the oven heat to 140°C fan and bake for about 30 minutes. Meanwhile beat the egg whites with salt and baking powder until stiff, drizzle in the remaining sugar and beat again until stiff. Remove the pie from the oven and pour the meringue on top.
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5.
Spread it loosely over the meringue. Set the oven to grill mode and brown the pie for about 10 minutes. Serve well chilled.
