with a tangy lemon filling and fluffy meringue topping
Shortcrust pastry
Procedure
| 200 g white flour
|
| 3 tbsp sugar
|
| ½ tsp salt
|
| ¼ tsp vanilla seeds
|
| 100 g butter, cold, cut into cubes
|
| 60 ml water
|
| Flour for rolling out
|
| Butter for greasing
|
Lemon curd
Procedure
| 70 g butter
|
| 1½ unwaxed lemons, juice and grated zest
|
| 1 egg
|
| 2 egg yolks
|
| 150 g sugar
|
| 1 tbsp cornflour
|
Baking blind
Procedure
| 300 g dried pulses
|
Meringue topping
Procedure
| 2 egg whites
|
| 1 pinch of salt
|
| 70 g icing sugar
|
Shopping list
| Quantity |
Ingredient |
| ¼ tsp |
vanilla seeds |
| 1½ |
unwaxed lemons |
| 3 tbsp |
sugar |
|
Butter for greasing |
| 1 pinch of |
salt |
| 1 |
egg |
| 60 ml |
water |
| 2 |
egg yolks |
| 170 g |
butter |
|
Flour for rolling out |
| 1 tbsp |
cornflour |
| 2 |
egg whites |
| 200 g |
white flour |
| 150 g |
sugar |
| 300 g |
dried pulses |
| ½ tsp |
salt |
| 70 g |
icing sugar |
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