Fancy as hell & easy as pie. YAY!
(for the lemon pie)
1 package of store bought pie dough
150g caster sugar
2 dl full-fat cream
(for the meringue)
100g egg whites
200g caster sugar
Grease a pie tin (approx. 22 cm or 9 inch) with butter or oil, dust with flour and line with the pie dough. Trim and neaten the edges, then prick the base with a fork. Chill the tin for 20 minutes in the freezer.
Preheat the oven to 400°F/200°C. Bake the pastry for 10 minutes or until golden brown, then remove from the oven.
Lower the temperature of the oven to 350°F/180°C.
In a large bowl, whisk together eggs, sugar and cream. Add lemon juice & zest and mix shortly.
Pour the filling into the pie tin. Bake for an additional 30 minutes, it’s okay if the middle of the pie is still a bit wobbly.
In the meanwhile, make the meringue topping.
In a small saucepan, whisk together egg whites & sugar. Turn on the heat to medium-high and keep whisking until the sugar crystals have dissolved.
Pour the egg white mixture into the bowl of a kitchen machine. Whip on high speed until the mixture has cooled down completely, you should end up having glossy peaks (about 5 minutes).
Put spoonfuls of the meringue on top of the pie. Return to the oven for 15 minutes, or until the meringue is slightly colored. Allow the pie to cool down to room temperature in the tin before slicing.
Categories: Taart en cake