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Fresh Lemon Apple Meringue Pie
A delicious refreshing cake with lemon and apple. Perfect for the hot summer days!
200°C
35 min
18 pieces
Ingredients
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
Meringue:
480 g
Egg white
100 g
Sugar
900 g
Sugar
300 g
Water
InstructionsPrintDownload PDF
Instructions for the cake base:
- Mix all the ingredients into a smooth dough and let it rest for 24 hours.
- Roll out the dough to 4mm and use it to cover a greased pie pan of approx. 20cm Ø.
Instructions lemon curd cream:
- Mix Damco Top R with water on the highest setting for 4 minutes. Then add the Frucaps lemon curd.
Instructions Meringue:
- Boil 900g sugar and 300g water up to 120°C.
- Beat the egg whites and add 100g sugar, then whisk it together for a few minutes.
- 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:
- Place the cake base dough in flan pans.
- Apply the lemon curd cream with a piping bag.
- Bake the pies at 200°C for about 35 minutes. Allow the pies to cool off completely before taking them out.
- Spread a thin layer of Frucaps apple filling on the lemon curd cream.
- Now prepare the meringue and spray or spread it roughly on top and burn it with a blow torch.
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