Lemon Meringue Pie

Ingredients

• 150 g flour
• 1 tbsp powdered sugar
• 1 tbsp cold water
• 125 g cold butter
• butter (for the pan)
• 6 egg yolks
• 1 can sweetened condensed milk (400 g)
• 4 limes
• 6 egg whites
• 175 g sugar
• 0.25 tsp baking powder
• dried legume (e.g., peas)

Instructions

1. 1.

   Knead flour with powdered sugar, water and diced butter quickly into a smooth dough.

2. 2.

   Shape the dough into a ball, wrap in cling film and chill for 1 hour.

3. 3.

   Roll out the dough between two sheets of cling film and line the greased pan with it.

4. 4.

   Prick the base several times with a fork. Cut baking paper to size, lay over the dough and cover generously with the legumes.

5. 5.

   Bake the base in a preheated oven at 200°C (bottom rack) for about 15 minutes. Remove, discard the legumes and paper, then bake the base another 10 minutes. Let it cool slightly.

6. 6.

   For the filling, whisk egg yolks in a bowl. Whisk in the condensed milk until thick.

7. 7.

   Wash limes hot, dry them, grate the zest of two limes into the mixture. Squeeze the limes and measure about 125 ml juice; add to the filling. Stir briefly, then pour over the crust and smooth the surface.

8. 8.

   Bake the cake on the bottom rack for 20-25 minutes. In the meantime whisk egg whites until stiff, gradually adding sugar and baking powder. Spread the meringue onto the cake in cloud‑like shapes with a tablespoon.

9. 9.

   Turn on the oven grill; bake the cake on the bottom rack for about 5 minutes until the meringue is golden brown, watching closely to avoid burning. Cool the cake then serve immediately.