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Frisse citroen appel meringue taart

Fresh Lemon Apple Meringue Pie

A delicious refreshing cake with lemon and apple. Perfect for the hot summer days!

35 min
18 pieces


Cake base:

2.200 g Damco croûte powder
660 g Butter
275 g Water, cold
50 g Lemon zest

Lemon curd cream:

1.200 g Damco top R
3.000 g Water, cold
1.000 g Frucaps lemon curd filling

Apple filling:

1.800 g Frucaps apple filling


480 g Egg white
100 g Sugar
900 g Sugar
300 g Water

InstructionsPrintDownload PDF

Instructions for the cake base:

  1. Mix all the ingredients into a smooth dough and let it rest for 24 hours.
  2. Roll out the dough to 4mm and use it to cover a greased pie pan of approx. 20cm Ø.

Instructions lemon curd cream:

  1. Mix Damco Top R with water on the highest setting for 4 minutes. Then add the Frucaps lemon curd.

Instructions Meringue:

  1. Boil 900g sugar and 300g water up to 120°C.
  2. Beat the egg whites and add 100g sugar, then whisk it together for a few minutes.
  3. Now add the sugar syrup and whisk everything for about 10 minutes on the highest setting until the mass is tough, fluffy and cooled.

Putting it all together:

  1. Place the cake base dough in flan pans.
  2. Apply the lemon curd cream with a piping bag.
  3. Bake the pies at 200°C for about 35 minutes. Allow the pies to cool off completely before taking them out.
  4. Spread a thin layer of Frucaps apple filling on the lemon curd cream.
  5. Now prepare the meringue and spray or spread it roughly on top and burn it with a blow torch.



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