The perfect lemon meringue made even better due to the addition of the limes
Course Cake and cookies
Cuisine American
Keyword lemon, meringue
Prep Time 30 minutesmins
Cook Time 30 minutesmins
Total Time 1 hourhr
Servings 12people
Calories 326
Equipment
Round baking tin of around 22 cm
Ingredients
Crust
225grall purpose flour
160grbutter
80grsugar
1/2egg
pinchof salt
filling for blind bakingbeans, rice or baking beans
Lemon and lime filling
1lemon
2limes
50grcornflour
100grsugar
250mlwater
50grbutter
3egg yolksdon't throw away the egg whites
Meringue
3eggwhites
100grsugar
Instructions
Mix the ingredients quickly in the foodprocessor and bring together into a ball. Wrap in plastic and leave in the fridge for at least half an hour.
Grate the lemon and the limes and juice them. Heat the cornflour, sugar with the juice and water on low heat in a small saucepan. If you've whisked out the lumps (with a wooden spoon) turn the heat up. The lemon filling should bind a bit and become translucent. Remove from the heat. Add the butter and let it melt into the sauce. Add the grated lemon zest. Whisk the three egg yolks and add to the sauce, stir well.
Preheat the oven to 180 C. Roll the dough and line the baking tin with it. Crumble a piece of baking paper and place that on the dough. Add the dried beans or the baking beans on top to weigh it down. Blind bake for 20 minutes. Remove the baking paper and continue to bake for about ten more minutes until the pastry is golden brown but not too dark.
Let the bottom and the filling cool completely. Divide the filling over the bottom. Whisk the eggwhites and while whisking add the sugar bit by bit. The eggwhites should be shiny and sticky and if you make little peaks with the mixer it should stay up for a bit.
Preheat the oven to 180˚ C. Scoop the egg whites on top of the cake and make little peaks and swirls with a fork. Put into the oven and leave to brown for about 5 to ten minutes. Leave the cake to cool down for at least an hour before cutting.