Heavenly lemon meringue cake

Ingredients for 1 servings:

• 200 g wholemeal flour
• 100 g wheat flour
• 440 g sugar
• 5 lemons
• 200 g margarine
• 1 tbsp cornstarch
• 9 eggs
• 50 ml water
• some salt

Instructions

Working time approx. 2 hours; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 45 minutes

The perfect mix of sweet and sour.

Preheat the oven to 190 degrees Celsius (fan-assisted). Lightly grease a springform pan with margarine; a tart pan also works particularly well. Make sure the pan is easy to remove the fragile base. Line it with baking paper if necessary. To prepare the shortcrust pastry, combine the flour with 40 grams of sugar. Add the zest of one lemon. Melt the margarine and add it slowly, stirring constantly. Once the mixture is smooth, pour the dough into the springform pan and press down firmly. I recommend creating a generous rim (about 5 cm). Prick the dough several times with a fork and bake for about 20 minutes, until the pastry turns golden. Let it cool and leave it in the springform pan. For the lemon curd, squeeze the lemons and mix with the zest of three lemons (reserve a portion of the zest for the meringue). Bring to a boil slowly with 200g of sugar and 50ml of water, then allow to cool slightly. In the meantime, separate one egg and whisk the yolk with two more whole eggs. In a separate bowl, mix the cornstarch with a little water until it reaches a thick, lump-free consistency. Now alternately stir the egg mixture and the cornstarch into the lemon mixture, starting with the cornstarch and stirring vigorously the whole time. Then bring the whole mixture back to a boil and simmer for a few minutes until the cream thickens. Pour the lemon cream directly onto the cake base and allow the cake to cool completely. Separate the remaining eggs. Beat the egg whites until stiff peaks, while stirring in 200g of sugar, a pinch of salt, and the remaining lemon zest. Beat until the meringue turns glossy and no longer runs. Spread the meringue over the cake, sprinkle with a pinch of sugar, and place the cake in an oven preheated to 190 degrees Celsius (375 degrees Fahrenheit). Bake for about 15 minutes. Let cool completely before serving.