Lemon Meringue Cake

Ingredients

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

Instructions

1. 1.

   Quickly knead the dough ingredients with the cold butter, shape into a ball, wrap in cling film and refrigerate for 1 hour.

2. 2.

   Preheat the oven to 200°C fan.

3. 3.

   Roll out the dough and line a buttered tart pan, lifting the edge. Line with parchment paper and sprinkle dried legumes on the bottom. Blind bake in the oven for about 10 minutes. Remove the legumes and paper and let the base cool well.

4. 4.

   For the filling whisk the egg yolks with the starch, cream and 50 g powdered sugar over a hot water bath until frothy. Fold in lemon juice and zest. Beat the egg whites stiffly, add remaining powdered sugar. Gently fold the meringue into the lemon cream. Spread the mixture on the cake base and bake at 160°C for about 30 minutes.

5. 5.

   For the meringue topping beat the egg whites very stiffly and gradually add powdered sugar. Fold in lemon zest carefully. Spread the mixture decoratively over the baked filling and gratinate under high heat at 240°C for 5-10 minutes until golden brown. Cool and remove from the pan.