Surprisingly soft lemon pie with meringue. The lemon filling is similar to a thick soft mousse.
1 3/4 cups flour
1/2 teaspoon salt
1 egg yolk
3 tablespoons ice water
The filling and meringue
1 cup of sugar
2 tablespoons flour
3 tablespoons of starch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, squeeze the juice and remove the zest on a fine grater
2 tablespoons butter
4 egg yolks, beaten
5 egg whites (from one test)
6 tablespoons sugar
How to cook lemon pie with meringue
Base - dough
Chop the flour with salt and cold butter (cut intocubes) to large crumbs state. Shake yolks with 3 tablespoons of water, add a little to the dough until the dough will gather into a ball. You can do everything in a food processor. Roll dough, put into shape of 24 cm at the bottom and to the top wall. Prick and bake in a preheated 190 ° C oven for 15-20 minutes, until lightly browned.
Reduce the oven temperature to 170 C.
In a saucepan (preferably with a thick bottom) rimwhisk together 1 cup of sugar, flour, cornstarch and salt. Add water, lemon juice and lemon zest. Cook over medium heat, stirring often whisk until boiling. Add the butter and stir. Place the egg yolks in a small bowl and gradually whisk whisking all the time, pour in 1/2 cup of hot syrup. Enter whisk the egg mixture into the remaining hot syrup in a saucepan. Bring to a boil and continue to cook over low heat, stirring constantly, until the mixture thickens. Remove from heat. Put into baked pie base.
Whisk the whites into soft foam. Gradually add the sugar and continue beating until a solid foam (resistant to peak). Spread meringue over the filling, leaving no gaps at the walls of the mold.
Bake in preheated oven for 10-15 minutes or until the meringue is lightly browned on top.