John Myers
Ingredients for 1 servings:
- 350 g flour
- 250 g butter
- 220 g sugar, fine
- 4 eggs
- 1 packet of vanilla sugar
- 1 can sweetened condensed milk, e.g. Milchmädchen (400 g)
- 3 m.-large lime(s)
- 1 dashes lemon juice
Instructions
Working time approx. 1 hour 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 45 minutes
South African lemon meringue cake
For the shortcrust pastry, knead the flour, butter, one egg, and 120g of the sugar into a dough and let it rest for about half an hour. Then roll out the dough to about 1cm thick and place it in a 26cm springform pan. The edges should be at least 1cm thick. Then pre-bake at 180°C (fan oven) until golden yellow. For the cream, mix the sweetened condensed milk with 3 egg yolks and the juice of the limes (lemon juice will work in a pinch) and spread it on the pre-baked pastry. For the meringue topping, beat 3 egg whites with a drop of lemon juice and 100g of sugar until stiff and spread evenly over the cake. Bake in the oven at 180°C (fan oven) until golden brown.
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