- 210 g Küchenmeister Wheat Flour T405
- 1/8 tsp. salt
- 115 g soft butter
- 50 g sugar
- 1 egg
- 3 eggs
- 80 ml freshly squeezed lemon juice
- 150 g sugar
- 55 g butter
- zest from 1 lemon
- 4 egg whites
- 130 g sugar
- 2 tsp. lemon juice
For the pastry:
Mix together the flour and salt. Cream the butter using an electric mixer. Add the sugar and beat until foamy. Lightly whisk the egg and mix it into the sugar-butter. Add the flour mixture and mix well, until a ball forms. Press the dough into a disk, cover with plastic wrap and refrigerate for ca. 30 minutes.
Lightly grease a tart form that has a removable bottom (ca. 20 cm diameter). Remove the dough from the fridge, and on a lightly floured work surface roll out to a circle (ca. 28cm diameter). Carefully place the dough into the tart form and gently press down on the bottom and the edge. Using a fork poke holes into the bottom of the dough. Wrap the base in plastic wrap and refrigerate for another 20 minutes.
Preheat the oven (electric 205°C/ circulated air 185°C). Place parchment paper or aluminum foil onto the dough and fill with rice or dried beans. Blind bake the base for ca. 20 minutes, or until it appears dry and is light brown.
For the lemon curd:
While the base is baking prepare the lemon curd. Whisk together the eggs, sugar and lemon juice in a double boiler. Cook the egg mixture while stirring constantly for ca. 10 minutes, or until the colour has become lighter and the consistency has thickened (like sour cream). Remove the curd from the stove and immediately press through a sieve. Cut the butter into small pieces and stir into the hot lemon cream until fully incorporated. Now mix in the lemon zest. Immediately pour the lemon curd onto the baked pie base and spread smoothly. Reduce the oven temperature (electric 175°C / circulated air 155°C) and bake the pie for ca. 10 minutes, making sure that the lemon curd does not burn.
For the meringue:
Beat the egg whites with the lemon juice until foamy. Gradually add the sugar and continue beating until stiff peaks form. Using a tablespoon drop dollops of the meringue onto the hot lemon pie. Using the back of the spoon, gently press down on the meringue and spread it to cover the pie. Place the pie back into the oven and bake for another 10-15 minutes, or until the meringue has turned a lovely golden colour.
Remove the pie from the oven and allow cooling