Lemon Pie with Baked Egg Whites

Baking and Desserts | World cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Lemon Pie with Baked Egg Whites

Ingredients

Wheat Flour - 1.1 oz
Shortcrust Cake Mix - 13.2 oz
Corn Flour for Polenta - 1.1 oz
Raw cane sugar - 21 oz
Meyer Lemon Juice - 6 fl oz
Butter - 1.8 oz
Citrus Zest Mix - 1 tablespoon
Egg white - 6 pieces
Egg white - 6 pieces
Cream of tartar - a pinch

Step by Step guide

Step 1

Grease a round pie dish with butter. Roll out the pastry between 2 sheets of parchment paper and place it in the dish, removing the paper, pressing the edges tightly, and trimming the excess pastry. Press the edges with a fork. Cover and refrigerate for 20 minutes.

Step 2

Preheat the oven to 356°F. Place a sheet of parchment paper on the pastry and fill it with grains or legumes. Bake for 15 minutes, then remove the paper and grains and bake for another 15–20 minutes. Let cool.

Step 3

Preheat the oven to 392°F. In a saucepan, combine both flours, 250 g of sugar, lemon juice, and zest. Add 315 ml of water and whisk vigorously over medium heat until thickened. Then cook, stirring, for 2 minutes. Remove from heat and stir in the butter and yolks. Return to low heat and cook for another 2 minutes.

Step 4

In a dry bowl, beat the egg whites and cream of tartar until stiff peaks form. Add the sugar and continue to beat with a mixer until fully dissolved. Spread the lemon filling over the pastry, then top with the whipped egg whites. Bake for 8–10 minutes until golden.