Ingredients

• Bottom Pie Crust
• 300 g Pie Crust
• 100 g butter (soft, not melted)
• 80 g icing sugar
• 2 eggs
• 1 egg yolk
• 25 g vanilla sugar
• Lemon Cream
• 150 g lemon juice
• 100 g sugar
• 2 eggs
• 2 egg yolks
• 180 g double cream
• Peel from 2 lemons
• Italian Meringue
• 3 egg whites
• 180 g sugar
• 55 g water

Instructions

Pie Dough

1. Place the flour, butter, icing sugar and vanilla sugar in a mixing bowl and crumble it well with your hands. Attach the dough hook and run the mixer at low speed. Add the eggs a little at a time and stir until the dough is cohesive. Refrigerate the dough for 20-30 minutes.

2. Roll out the dough with a rolling pin and place it in a greased 24 cm frying pan. Let the dough hang slightly over the edge. Bake the pie base at 170 ° in fan-assisted oven for 15 minutes in the middle of the oven. Cool the pie base for 30 minutes.

Lemon Cream

3. Finely grate the lemon peel Place all the ingredients in a bowl and stir together. Pour the mass into the baked pie base and bake the pie at 150 ° in a fan-assisted oven for approx. 35 minutes

Italian Meringue

4. Put the water and sugar in a saucepan and cook for 6-7 minutes over low heat. Whisk the egg whites at medium speed until slightly stiff and add the hot sugar mixture in a thin stream while whisking. Then whisk the meringue at high speed for 8-10 minutes. Put the meringue in a piping bag and pipe it into small peaks. Caramelize the peaks using a bunsen burner or torch.