This is a recipe for a delicious Italian meringue pie with lemon cream. The cake has a very delicate aroma, delicate texture - such a treat will perfectly decorate your tea party. If you don’t have time to cook meringue, you can do without it, then just sprinkle the finished cake with icing sugar, decorate with lemon slices.
Pick your recipe
You will need
- Ten servings
- For the test:
- - 300 g of flour;
- - 120 g butter, sugar;
- - 2 eggs;
- - half a bag of baking powder;
- - grated lemon peel;
- - a pinch of salt.
- For lemon cream:
- - 4 eggs;
- - 140 g of sugar;
- - 100 g butter;
- - juice of two lemons;
- - grated lemon peel.
- For meringues:
- - 3 egg whites;
- - 3 tbsp. tablespoons of sugar.
Instruction manual
1
Pour the flour onto a clean table, make a hole in it, beat in the eggs, add butter, sugar, baking powder, lemon zest and salt. Knead the elastic dough, wrap it in a film, put it in the refrigerator for an hour.
2
Roll out the chilled dough. Cover the round shape with parchment, grease with oil. Put the dough in the mold, make high sides. Pour the beans onto the dough - it will act as a load so that the dough does not rise during baking. Cook for 10 minutes, remove the beans.
3
Make a cream. Beat eggs with sugar, lemon juice, add softened butter, lemon zest. Beat the cream well, put it in a mold. Bake the cake for another 20 minutes.
4
Beat egg whites for meringues with the indicated amount of sugar. Put the proteins on the cream, smooth. Bake the cake until golden brown. Cool the cake, gently pull out of the mold by the ends of the parchment.