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    200 Gram Flour 0000 (For the dough)
    50 Gram Sugar (For the dough)
    1 Unit Egg (For dough)
    100 Gram Butter For the dough
    1 Tablespoon Lemon Zest (For cream)
    1 Nestle Condensed Milk Package (For the cream)
    4 Unit Yolk (For the cream)
    150 Cubic centimeter Lemon Juice (For cream)
    240 Gram Sugar (For Italian Merengue)
    3 Unit Egg White (For Italian Meringue)


    Process or lightly mix the flour, sugar and cold butter cut into cubes, until sandblasting. Add the egg and join the dough without working it hard. Wrap in film and take to the refrigerator for approximately 30 minutes.
    Preheat the oven to medium temperature (180 ° C).
    Stretch on a floured countertop and cover a removable cake mold 22 cm in diameter. Cook for 20 minutes or until it begins to brown.
    Mix Nestle Condensed Milk with 4 yolks, 150cc of lemon juice and zest. Join well and pour over precooked dough. Cook in a moderate oven for 15 minutes.
    Place the sugar in a small bowl and cover with just water. Cook until you get a soft ball meringue.
    A few minutes before the syrup point, begin to beat the egg whites. When they begin to form spikes, add the hot syrup drop by drop while stirring until it cools.
    Decorate with the meringue and gratin.
    Sweet preparation ideal for tea time. If you share it with a child remember that its portion will be smaller (1/2 or 1/3 of the adult portion)

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