Italian Lemon Meringue Pie

Shortcrust pastry and sweet and sour cream with lemon taste and aroma, baked under meringue...

Ingredients

• For sand dough:
• 200 g softened butter
• 100 g powdered sugar
• 300 g flour
• 1 egg and 1 yolk
• For filling:
• 3 yolks
• 50 g butter
• 100 g sugar
• 5 st. l. starch
• zest of one lemon
• juice of two lemons
• 250 ml water
• For the meringue:
• 4 squirrels
• 235 g sugar

Directions

1. Place the butter and sugar in a mixing bowl and begin to mix until smooth.
2. Sift 300 g of flour, egg and yolk into the oil, mix until the dough sticks together into a lump, and then knead the dough with your hands. If necessary, you can add a little flour when kneading. Remove the finished dough for 15-20 minutes in the refrigerator.
3. Next, roll out the dough and put it in a baking dish (silicone or with a split bottom), make the sides, cut off the excess dough, if any, carefully.
4. We prick the bottom with a fork (so that it does not swell during baking) and put parchment paper on the dough, on which you need to pour the filler on top - peas or beans (I have beans).
5. Put the dough back in the fridge for 15 minutes.
6. Preheat oven to 180 degrees. Bake the dough for 10 minutes, then remove the paper with filler and bake for another 5 minutes.
7. The base of the lemon pie is ready.
8. Making the Lemon Filling:
9. Stir starch in lemon juice and pour into water. Cook over low heat until thickened, stirring constantly.
10. When the mass thickens, pour lemon zest, sugar and yolks into it, and quickly stir. Let the cream cool down a bit.
11. Then add butter and mix again.
12. Pour the finished cream onto the shortbread dough and send the lemon pie for 5 minutes to the oven preheated to 150 degrees.
13. Making meringue:
14. Beat egg whites with a mixer until foamy.
15. Next, add sugar and beat until stiff peaks.
16. Spread the meringue on top of the lemon curd and spread evenly. You can lightly "beat" with a spoon to form "waves". Bake lemon pie for 30 minutes at 150 degrees.