This is a classic 3-layer cake that takes quite a bit of time and is not too easy to make. However, if you practice a couple of times, it becomes easier to prepare. And the cake itself is very delicious, so it’s worth the effort!
Ingredients:
Pie crust:
100 g butter at room temperature
2.5 dl flour
2 tbsp sugar
0.5 tsp baking powder
2 tbsp water
Lemon filling:
1-1.5 dl water
1.5 dl sugar
2 tbsp flour or cornstarch
30 g butter
Juice and grated zest of 2 organic lemons
4 egg yolks
Meringue:
4 egg whites
1-1.5 dl sugar (I use powdered sugar)
A pinch of salt
Preparation process:
Using a food processor with a dough attachment, mix the soft butter with the remaining ingredients. Add a little water until a smooth dough forms and process until even. Without a food processor, simply knead the ingredients together by hand in a bowl until smooth.
Line the bottom of a 24-26 cm springform pan with parchment paper and press the dough into the base and sides of the pan, about 2-3 cm high. Place the crust in the fridge to chill for about 15 minutes. Prick the dough with a fork or skewer and bake in a preheated oven at 200°C for about 10-15 minutes until the surface is dry and the edges start to brown slightly. Remove the crust from the oven.
While the crust is baking, measure the lemon filling ingredients into a saucepan and heat, stirring constantly, until the mixture thickens and starts to bubble slightly. Pour the lemon filling onto the pre-baked crust.
In a food processor, whisk the egg whites with a pinch of salt until slightly foamy. Gradually add the sugar while continuing to whisk. Beat until you achieve a stiff and dense meringue. Spread or pipe the meringue over the lemon filling.
Place the cake in the oven at 150°C and bake for another 25-30 minutes, until the meringue turns lightly golden. Turn off the heat and leave the cake in the oven with the door slightly open.
Let the cake cool and cut it into pieces using a knife dipped in water.
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