Lemon Meringue Pie

Ingredients

• 300 g wheat flour type 1050
• 300 g butter
• 180 g coconut blossom sugar
• 1 pinch salt
• 4 eggs
• 100 g unsweetened apple sauce
• 2 Organic lemons
• 3 egg whites
• 50 g powdered sugar from birch sugar

Instructions

1. 1.

   Sift the flour with 80 g coconut blossom sugar onto a work surface, mix in the pinch of salt and press a well into the center. Cut 200 g cold butter into small pieces and distribute around the well, add one egg to the center, pour in about 2–3 tbsp lukewarm water and cut through all ingredients with a knife until small dough crumbs form. Quickly knead by hand into a dough, shape into a ball, wrap and chill for about 30 minutes.

2. 2.

   Roll out the dough and line a tart pan with it. Shape any excess edges decoratively. Prick the base several times with a fork. Cover with parchment paper and scatter dried legumes on top. Blind bake in a preheated oven at 200 °C (convection) or 180 °C gas for about 10 minutes.

3. 3.

   Wash lemons hot, dry them and grate the zest. Set aside ½ tsp of zest. Squeeze out the juice. Whisk the remaining eggs with 100 g coconut blossom sugar, lemon juice and the leftover zest until frothy. Melt the remaining butter and stir it in together with the apple sauce.

4. 4.

   Remove the crust from the oven, take off the paper and legumes, spread the lemon mixture over it. Return to the oven and bake for another 25–30 minutes.

5. 5.

   Meanwhile beat the egg whites very stiffly and gradually fold in the powdered sugar. Gently fold in the reserved zest. Spread the meringue with a tablespoon over the baked filling and briefly gratinate at 250 °C until light brown peaks form. Cool, remove from the pan, cut into pieces and serve.