For the meringue:
250 ml of water
400 g of sugar
4 egg whites
Lemon meringue pie is a favorite among those who enjoy this type of dessert. The fresh, acidic touch of lemon combines perfectly with the sweetness of the meringue, and together they create a surprising flavor. If you haven’t tried it yet, now’s the time to do so.
Let’s start with the lemon curd. Place the sugar and egg yolks in a large bowl and mix with a fork. Add the lemon juice little by little, and when everything is well mixed, place it in a double boiler. As it thickens, add the butter, stirring constantly. Remove and set aside.
Make the dough by mixing all the ingredients in a bowl until you have a ball that doesn’t stick to your fingers. Place it in the refrigerator for about 30 minutes to chill.
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Once this time has passed, preheat the oven to 180°C (350°F). While it’s heating, roll out the dough with a rolling pin. Then, line a baking pan with the dough and place it in the oven, placing a weight on top of the dough to prevent it from rising. Remove from the oven when it’s golden brown, after approximately 20 minutes.
Make the meringue by beating the egg whites until stiff, then adding the sugar in a sprinkle. Bake for a few minutes in the oven preheated to 180°C (350°F), leaving the door ajar to prevent it from falling and browning.
Once the meringue is made, all that’s left is to decorate the cake. Add the lemon curd to the base and then the meringue, which you can shape with a piping bag or a sandwich bag with a hole in one end. To give it a golden touch, you can bake it for a few minutes, using only the top of the cake for heat.
Store the cake in the refrigerator until ready to serve.
