Lemon meringue pie - cake with lemon and foam

Name: lemon meringue pie - cake with lemon and foam
Total time: 90 min
Yield: 6
Ingredients: 100 gram butter; 100 gram flour; 2 lemon; 150 gram granulated sugar; 3 tablespoon ma? zena; 2 great egg; 250 ml water

Ingredients

Directions

Cut half of the butter into small cubes.
Grate and press the lemons.
Split the eggs.
Mix in a bowl the flour and the cubes of butter with your fingertips into a crumbly mixture.
Add a few tablespoons of cold water and knead everything quickly into a dough ball.
Leave the dough wrapped in cling film in the fridge for 15 minutes.
Preheat the oven to 180 ° C.
Roll the dough on a floured surface to a round piece of 22 cm and cover the shape with the dough.
Press the dough well on the edge.
Prick the dough into the bottom every inch with a fork.
Bake the cake base in the oven for 15-20 minutes.
Remove the cake base from the oven and switch the oven temperature back to 150 ° C.
Bring a fourth water in a pan with the lemon juice, lemon zest and a third of the sugar to the boil and dissolve the sugar while stirring.
Stir in a bowl the cornstarch with the rest of the water into a paste and add it while stirring to the lemon mixture.
Return the mixture to the boil while stirring and simmer for 1 minute until it becomes a custard.
Remove the pan from the heat and stir in the egg yolks and finally the remaining butter.
Spread the lemon custard in the cake base.
In a clean bowl, beat the egg whites so stiffly that peaks occur.
Then add the rest of the sugar bit by bit and continue to beat until the protein becomes firm and will shine.
Spread the meringue over the filling, the filling must be completely covered.
Put the cake in the oven and bake the cake for 40 minutes until the meringue is pale beige in color and firm on the outside.
The meringue must still be soft inside.
Let the cake cool down to lukewarm or cold.