This is the recipe for a delicious Italian meringue pie with lemon cream. The pie has a very delicate aroma, delicate texture - such a delicacy will ideally decorate your tea party. If you do not have time to cook meringues, then you can do without it, then just sprinkle the finished cake with powdered sugar, garnish with lemon wedges.
It is necessary
- Ten servings
- For the test:
- - 300 g flour;
- - 120 g of butter, sugar;
- - 2 eggs;
- - half a bag of baking powder;
- - grated lemon zest;
- - a pinch of salt.
- For lemon cream:
- - 4 eggs;
- - 140 g of sugar;
- - 100 g of butter;
- - juice of two lemons;
- - grated lemon zest.
- For the meringue:
- - 3 egg whites;
- - 3 tbsp. tablespoons of sugar.
Instructions
Step 1
Pour flour on a clean table, make a depression in it, beat in eggs, add butter, sugar, baking powder, lemon zest and salt. Knead an elastic dough, wrap it in plastic foil, put it in the refrigerator for an hour.
Step 2
Roll out the chilled dough. Cover the round shape with parchment, brush with oil. Put the dough in a mold, make high sides. Pour the beans onto the dough - they will act as a weight so that the dough does not rise during baking. Cook for 10 minutes, remove the beans.
Step 3
Prepare the cream. Beat eggs with sugar, lemon juice, add softened butter, lemon zest. Whisk the cream well, put it in the mold. Bake the cake for another 20 minutes.
Step 4
Whisk the egg whites for the meringue together with the indicated amount of sugar. Put the whites on the cream, smooth out. Bake the cake until golden brown. Cool the cake, gently pull it out of the mold by the tips of the parchment.
