Lemon meringue cake

Ingredients for 1 servings:

• 100 g butter
• 50 g powdered sugar
• 1 pinch of salt
• 1 egg yolk
• 150 g flour
• Fat, for the shape
• 3 lemons, untreated
• 150 ml water
• 80 g sugar
• 10 g butter
• 2 egg yolks
• 30 g cornstarch
• 3 egg whites
• 80 g powdered sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 23 minutes; Total time approx. 2 hours 8 minutes

not only for lemon lovers, for 8 pieces, from a 20-piece mold

Dough: Knead the butter, powdered sugar, salt, flour, and egg yolk into a dough, wrap in cling film, and chill for about 30 minutes. Topping: Rinse the lemons, grate the zest, and squeeze out the juice. Measure out 100 ml of juice, bring to a boil with the water, lemon zest, sugar, and butter. Mix the cornstarch with a little water until smooth. Stir into the boiling liquid and simmer over low heat for about 5 minutes, stirring continuously. Remove the pan from the heat. Let the cream cool slightly. Grease a 20 cm baking dish. Roll out the dough a little larger. Place it in the dish. Press the edges firmly and pierce the base several times with a fork. Chill for about 15 minutes. Preheat oven to 180 °C (top/bottom heat). Bake the pastry case for 12-15 minutes. Spread the warm lemon topping over the pastry case and chill for 30 minutes. Beat the egg whites with the powdered sugar and a little lemon juice until stiff. Remove the cake from the tin, brush it with the beaten egg whites and bake in the oven at 220 °C top/bottom heat for 6 – 8 minutes.