Citrus cream cake with meringue

Ingredients for 1 servings:

• 100 g butter
• 1 tsp salt
• 200 g flour
• 1 tbsp water
• 3 egg yolks
• 100 g sugar
• 2 lemon(s), zest and juice
• 400 g sour cream
• 50 g cornstarch
• 400 g cream
• 3 egg whites
• 1 pinch of salt
• 150 g sugar

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Creamy cream cake – super fruity –

Grease a springform pan or quiche/tart pan and chill. Cream the butter with salt until light and fluffy, gradually whisking in the flour. This should form a finely crumbly mixture. Now, on the lowest speed, stir in enough water to form a smooth, but not sticky, dough. Line the prepared pan with this dough and chill for at least 30 minutes. Meanwhile, beat the egg yolks with the sugar until thick and creamy. Gradually stir in the lemon zest and lemon juice, sour cream, and cornstarch. Finally, beat the cream until stiff peaks form and stir into the egg yolk mixture. Pour this mixture onto the base and pre-bake at 180°C for about 45 minutes. Meanwhile, beat the egg whites with a pinch of salt until very stiff peaks form. Then gradually add the sugar and continue beating until the mixture is stiff throughout. Refrigerate until ready to use. Reduce the oven to 140°C and remove the cake. Spread the meringue mixture onto the pre-baked cream mixture, using a spoon to create some peaks if possible. Place the cake in the now-cooled oven. Bake for another 30 minutes, until the meringue has a nice crust. Please let it cool completely in the pan before cutting.