This lemon pie has a very interesting filling option - it turns out a very aromatic, delicious custard. You can cook the dough both with cream and sour cream - in any case, it turns out soft and airy.
It is necessary
- - 2 cups of flour;
- - 1, 5 glasses of sugar;
- - 1 glass of water;
- - 1 glass of sour cream 20% fat or cream;
- - 4 eggs;
- - 1, 5 lemons;
- - salt, soda.
Instructions
Step 1
Mix 1, 5 cups flour with 0.5 cups of sugar, one egg, salt, baking soda and the zest of half a lemon. Add flour as needed to make a soft and elastic dough. Remove the zest from the lemons with a fine grater.
Step 2
Prepare the filling for the future cake. Mix a glass of water with juice from half a lemon, 2 tbsp. tablespoons of sugar and 1 tbsp. a spoonful of flour, bring the mass to a boil, stirring constantly. Then cool the mass, add the egg yolks (the whites from the eggs are required to make the meringue), the zest of the remaining lemon, mix. Bring the mixture to a boil again without stopping stirring. After that, boil for 3-4 minutes for the cream to thicken well.
Step 3
Cover the cake pan with parchment, coat it with a little butter, put the finished dough, put in the oven for 10-12 minutes. Preheat the oven to an average temperature of 180 degrees. Put the lemon filling on the dough, put it back in the oven, cook for another 10 minutes.
Step 4
Whip the remaining sugar with egg whites until a strong foam forms, place on top of the filling, put in the oven for another 5 minutes. Take out the lemon meringue pie, let it cool slightly, then remove from the mold, serve with tea.
