FOR THE CAKE
1 cup all-purpose flour (120 g)
1/3 cup unsalted butter, chilled and cut into small pieces (65 g)
2-3 tablespoons water
1 pinch of salt
Rice or kidney beans for firming the dough
FOR THE WHIPPED CREAM
1 cup granulated sugar (180 g)
1/2 cup cornstarch (55 g)
1 1/2 cups hot water (360 ml)
3 large egg yolks, lightly beaten
2 tablespoons unsalted butter
1/4 cup freshly squeezed lemon juice (60 ml)
FOR THE MERINGUE TOPPING
3 egg whites
1 pinch of baking soda
2 tablespoons freshly squeezed lemon juice
1 tablespoon grated lemon zest
1/3 cup granulated sugar (60 g)
FOR THE CAKE
1 cup all-purpose flour (120 g)
1/3 cup unsalted butter, chilled and cut into small pieces (65 g)
2-3 tablespoons water
1 pinch of salt
Rice or kidney beans for firming the dough
FOR THE WHIPPED CREAM
1 cup granulated sugar (180 g)
1/2 cup cornstarch (55 g)
1 1/2 cups hot water (360 ml)
3 large egg yolks, lightly beaten
2 tablespoons unsalted butter
1/4 cup freshly squeezed lemon juice (60 ml)
FOR THE MERINGUE TOPPING
3 egg whites
1 pinch of baking soda
2 tablespoons freshly squeezed lemon juice
1 tablespoon grated lemon zest
1/3 cup granulated sugar (60 g)
MAKE THE CAKE: in a bowl, using two forks, mix the flour with butter until it forms a crumbly mixture
Add the water and salt gradually, mixing well
Knead the dough lightly to form a ball
Preheat the oven to 200°C (hot)
Open the dough and line the bottom and sides of a 22 cm diameter cake pan with parchment paper
Cover with aluminum foil and sprinkle rice or kidney beans on top to firm the dough
Bake for 15 minutes, then remove the foil and continue baking until golden brown
When the cake starts to brown, remove it from the oven and let it cool
MAKE THE WHIPPED CREAM: in a medium saucepan, mix together the sugar and cornstarch
Add the hot water gradually, whisking constantly
Bring to a boil, then reduce heat and simmer until thickened
In a bowl, beat the egg yolks lightly, then add some of this mixture and whisk well
Gradually add the egg yolks to the saucepan, whisking constantly
Continue cooking for 1 minute or until smooth, then remove from heat and stir in butter and lemon juice
Let it cool and reserve
MAKE THE MERINGUE TOPPING: in a stand mixer, beat the egg whites with baking soda and lemon zest until stiff peaks form
Preheat the oven to 250°C (hot)
ASSEMBLE THE CAKE: spread the whipped cream over the cake and top with meringue in a decorative manner
Bake for 4 minutes or until the topping starts to brown, then remove from heat and let it cool
209 calories per serving
