Lemon Meringue Pie

Ingredients

• 200 g Flour
• 80 g sugar
• 1 pinch salt
• 125 g butter
• 3 eggs
• 150 g condensed milk
• 4 tbsp Lemon juice
• untreated lemons (grated zest)
• 4 tbsp powdered sugar
• flour (for rolling out)
• fat (for the pan)

Instructions

1. 1.

   Knead flour, sugar, salt and butter together, add a little cold water if needed. Roll into a circle on a floured surface. Then line a springform or glass dish with it (grease the pan!). Shape an about 2 cm high edge. Bake in preheated oven at 200°C for about 10 minutes.

2. 2.

   Separate 2 eggs; beat yolk of third egg until fluffy, add condensed milk, then lemon juice and zest. Pour cream over the pre-baked crust and bake for another 6 minutes. Meanwhile whisk egg whites with a pinch of salt to stiff peaks, gradually fold in powdered sugar. Remove cake from oven, spread meringue on top and bake again for 20 minutes. Let the lemon cake cool in the pan. Serve cold.