Lemon Meringue Pie

Ingredients for 1 servings:

• 250 g flour
• 125 g butter
• 70 g sugar
• 2 medium-sized egg yolks
• 50 ml water
• 1 pinch of salt
• 4 medium-sized lemons
• 150 g sugar
• 3 m.-sized eggs
• 1 tbsp cornstarch
• 2 m.-large egg whites
• 100 g sugar
• 1 tsp baking powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

For the base, beat the sugar and egg yolk until fluffy, then add the water. In another bowl, quickly rub together the flour, salt, and butter with your hands. Make a well in the center, pour in the egg yolk mixture, and knead everything into crumbs. Pour the batter into a greased 25cm (1½”) baking dish. To keep the base flat, you can sprinkle dried beans on top, but you’ll need to remove them later. Bake at 180°C (350°F) for 20-25 minutes. For the lemon curd, wash the lemons, zest two lemons, and squeeze the juice of all four. Place both in a saucepan over medium heat. Mix the sugar with the cornstarch and whisk in the eggs, slowly whisking in the juice. Bring to a boil, stirring constantly; the mixture should thicken. Be careful, though, as the curd can burn easily. Spread the finished lemon curd on the pre-baked base. For the meringue, beat the egg whites with a little salt until stiff. Gradually add the sugar and sifted baking powder. Spread the meringue over the cream and bake the tart at 120°C to 150°C for another 10 minutes, until the meringue is golden brown. Let the tart cool at room temperature.