Pie with meringue and lemon cream

Italian pie - lemon crostata. The most delicate texture, airy meringue, delicate aroma will seduce and tempt you...

Ingredients

• dough:
• 300 g flour
• 120 g sugar
• 120 g softened butter
• 2 eggs
• 1/2 sachet of baking powder
• 1 pinch of salt
• grated rind of 1/2 lemon
• lemon cream:
• grated zest of 1 lemon
• juice of 2 lemons
• 100 g butter
• 140 g sugar
• 4 eggs
• meringue:
• 3 squirrels
• 3 tbsp Sugar

Directions

1. Pour flour on the table, make a well. Put eggs, butter, sugar, baking powder (or 1/2 tsp of slaked soda), salt, lemon zest into the recess and knead the elastic dough.
2. Wrap the dough in cling film and refrigerate for 1 hour.
3. Remove the dough from the refrigerator, roll out. Line a 26cm round tin with parchment paper and grease with oil. Put the dough into the form, making high sides. Preheat the oven to 175 degrees.
4. Pour the beans over the dough (so that the dough does not rise during baking). Bake 10 min. Remove beans.
5. Cream: beat eggs with sugar and lemon juice, add lemon zest and softened butter, beat well.
6. Pour the lemon curd into the mold. Bake 20 min.
7. Beat egg whites with sugar until stiff. Put the whipped proteins on the cream and smooth.
8. Bake the cake until golden brown (make sure that the meringue does not burn).
9. Cool the cake a little, carefully remove from the mold by the ends of the parchment.
10. You can make this cake without the meringue. In this case, sprinkle the finished cake with powdered sugar and garnish with lemon slices.