Lemon Cake with Meringue

Ingredients

• 250 g flour
• 1 packet vanilla sugar
• 1 egg
• 1 pinch salt
• 125 g cold butter
• legumes (for blind baking)
• fat (for the pan)
• 5 yolks
• 3 whites
• 1 EL cornstarch
• 5 EL whipping cream
• 100 g powdered sugar
• 100 ml lemon juice
• 1 TL grated lemon zest
• 3 whites
• 100 g powdered sugar
• 1 TL grated lemon zest

Instructions

1. 1.

   Knead the dough ingredients with cold butter quickly, shape into a ball, wrap in foil and refrigerate for 1 hour. Then roll out and place in the greased springform pan, pulling up a rim. Line with parchment paper and sprinkle legumes on the bottom. Blind bake at 200°C fan-forced for about 10 minutes until golden yellow. Remove legumes and paper and let the base cool well. For the filling whisk yolks with starch, cream, and 50 g powdered sugar over a bain-marie until frothy. Fold in lemon juice and zest. Beat whites to stiff peaks, gradually add remaining powdered sugar. Gently fold the meringue into the lemon cream. Spread the mixture on the cake base and bake at 150°C fan-forced on the middle rack for about 25 minutes. Let cool.

2. 2.

   For the meringue topping beat whites very stiffly and slowly add powdered sugar. Fold in lemon zest gently. With a spoon spread the mixture decoratively over the baked filling and briefly gratin at 250°C until golden brown.

3. 3.

   Let cool and remove from the pan.