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The Philips Chef

Lemon meringue pie

Lemon meringue pie

You can make the most beautiful cakes in your Airfryer. For example, this beautiful cake with lemon and meringue. Delicious dessert, a joy to have on the table!

Servings 8 persons,

Ingredients

  • For the dough:
  • 30 g powdered sugar
  • 65 g sugar
  • 30 g ground almonds
  • 250 g flour
  • 125 g butter (room temperature)
  • 1 egg
  • 1 pinch of salt
  • 1 vanilla pod
  • For the filling:
  • 100 ml lemon juice
  • Grated peel of 2 lemons
  • 300 g powdered sugar
  • 300 g butter
  • 3 egg yolks
  • 2 eggs
  • For the meringue:
  • 200 ml egg whites (approximately 8)
  • Vinegar
  • 200 g sugar
  • 160 g powdered sugar
  • For decoration:
  • Cape gooseberry
  • Lemon
  • Spun sugar
  • Yellow food coloring

Directions

  • Weigh out the ingredients for the dough. Mix the butter with the sugar and the ground almonds. Cut the vanilla pod in two halves and use a knife to scrape out the seeds. Mix the vanilla with the egg, salt, flour and sugar until homogeneous. If you have a food processor, you can let it do the work. Wrap the dough in plastic wrap and leave in the refrigerator for an hour.
  • Now for the lemon cream. Melt the butter at a moderate heat and add the lemon juice and zest. Then add the powdered sugar, stir well and briefly bring to the boil. Beat the eggs and egg yolks. Remove the pan from the heat and mix the eggs together with the butter, sugar and lemon until smooth. Place the pan on the heat and keep stirring, so that the egg does not solidify. Pass the mixture through a fine sieve into a bowl. Cover the bowl with plastic wrap and leave for at least one hour in the refrigerator. If you've made more cream than in the recipe, for example, double the amount, it will need longer to set.
  • For the meringue, weigh out all the ingredients. Put a few drops of vinegar on a paper towel and degrease the mixing bowl. Put the egg whites in the bowl and whip until stiff while you slowly add the sugar. Sift the powdered sugar into the beaten egg whites and beat a little more. Put the egg whites in a piping bag.
  • Remove the dough from the refrigerator and roll it out to about half a centimeter thick. Take a loose bottomed cake tin that fits in your Airfryer and grease. Place the dough in the tin, press down well and prick some holes. If you have baking beans you can use these, putting a sheet of parchment paper on the dough then the beans on top. Heat the Airfryer to 160 and bake the casing for 30 minutes.
  • For the meringue, weigh out all the ingredients. Put a few drops of vinegar on a paper towel and degrease the mixing bowl. Put the egg whites in the bowl and whip until stiff while you slowly add the sugar. Sift the powdered sugar into the beaten egg whites and beat a little more. Put the egg whites in a piping bag.
Lemon meringue pie