Almond, Lemon & Meringue Pie
Serves 8 | Preparation & cooking time 30-40 min
Preparation
Bake the crust. Set the oven to 175°C. Mix the almond flakes, sugar, milk, melted butter (or butter-oil mix + a pinch of salt), flour and baking powder. Whisk the singular egg white in a separate bowl for a couple of minutes. Add the froth into the mix. Pour the dough into a ø 24-26 cm cake tin and bake for ~25 minutes until set and golden brown. Take the crust from the oven. Set the oven to 200°C.
Prepare the lemon curd and meringue while the crust is in the oven. First, grate the lemons and squeeze the lemon juice. Mix the juice, lemon zest, egg yolks, caster sugar, vanilla sugar and milk in a (Teflon) pan. Whisk the flour into the mix with a silicone whisk. Keep whisking on medium heat for 5-10 minutes until the mixture thickens into a stiff curd. Be cautious not to burn. Set aside and make the meringue. With an electric mixer, froth three egg whites and two tablespoons of caster sugar into a stiff foam (approximately 4-5 minutes).
Spread the curd evenly on top of the warm crust. Spread the meringue on top of the curd and create little peaks with a large spoon. Sprinkle a handful of almond flakes on the top and bake the pie for ~4-6 minutes until the peaks turn light brown.
Let cool for 10 minutes before serving. The pie keeps in the refrigerator for 1-2 days. The meringue sinks and contracts a bit and forms small globules; sugar teardrops if stored but that doesn’t affect the taste.
Serves 8 | Preparation & cooking time 30-40 min
Crust ingredients
400 ml (~140 g) almond flakes
100 ml (~100 g) melted, salted butter (or 50/50 butter and macadamia nut oil + a tiny pinch of salt)
100 ml (~50 g) all purpose flour/plain flour
100 ml (100 g) skimmed/light milk
100 ml (85 g) caster sugar
1 egg white
1 teaspoon baking powder, mixed with flour
Lemon curd ingredients
Zest and juice of 3 lemons
4 egg yolks
100 ml (85 g) caster sugar
1 teaspoon vanilla sugar
50 ml (50 g) skimmed/light milk
2-3 tablespoons all purpose flour
Meringue ingredients
3 egg whites
2 tablespoons caster sugar
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A handful of almond flakes on top
Preparation
Bake the crust. Set the oven to 175°C. Mix the almond flakes, sugar, milk, melted butter (or butter-oil mix + a pinch of salt), flour and baking powder. Whisk the singular egg white in a separate bowl for a couple of minutes. Add the froth into the mix. Pour the dough into a ø 24-26 cm cake tin and bake for ~25 minutes until set and golden brown. Take the crust from the oven. Set the oven to 200°C.
Prepare the lemon curd and meringue while the crust is in the oven. First, grate the lemons and squeeze the lemon juice. Mix the juice, lemon zest, egg yolks, caster sugar, vanilla sugar and milk in a (Teflon) pan. Whisk the flour into the mix with a silicone whisk. Keep whisking on medium heat for 5-10 minutes until the mixture thickens into a stiff curd. Be cautious not to burn. Set aside and make the meringue. With an electric mixer, froth three egg whites and two tablespoons of caster sugar into a stiff foam (approximately 4-5 minutes).
Spread the curd evenly on top of the warm crust. Spread the meringue on top of the curd and create little peaks with a large spoon. Sprinkle a handful of almond flakes on the top and bake the pie for ~4-6 minutes until the peaks turn light brown.
Let cool for 10 minutes before serving. The pie keeps in the refrigerator for 1-2 days. The meringue sinks and contracts a bit and forms small globules; sugar teardrops if stored but that doesn’t affect the taste.