This delicious lemon and meringue pie has quickly become one of the favourites here at my house.

It’s not so quick to make, but definitely worthwhile your efforts!

And yes, I sometimes do wear tropical shirts. πŸ˜‰

 

 

What you need:

For the pastry: 250 gr of plain flour, 100 gr of soft butter, 50 gr of sugar, 1 vanilla pod, 1 egg, 1 eggyolk and a bit of salt

For the filling: 5 eggs, 120gr of sugar, 2dl of cream, 2 lemons

For the meringue: 4 eggwhites, 200 gr of icing sugar

Mix the egg, the eggyolk the sugar and the salt. Add the vanilla seeds and the soft butter. Add the flour and knead into a ball.

Wrap in foil and let it rest for half an hour in the fridge.

Preheat the oven to 2OO degrees. Roll out the dough and line the baking tin. Blindbake the pastry for about 15 minutes (use dry beans or something else) and take out of the oven.

Mix the eggs with with the sugar and the cream, add the grated zest and juice of one lemon and pour on the bottom of the pie.

Bake for another 35 minutes at 175 degrees.

 

 

Whisk the egg whites to soft peaks, then add the sugar a spoonful at a time, whisking between each addition.

Spoon it on top and burn slightly with a hand-held torch. (or use the grill if you like)