20 pcs.

3 dl flour
1 dl icing sugar
1 unsprayed lemon (zest)
100 g butter
1 egg yolk
1-2 tsp cold water

Lemon cream

4 unsprayed lemons (zest and juice)
80 g butter
3 eggs
11/2 dl sugar

Meringue

2 egg whites
11/2 dl icing sugar

Approach

Flour, icing sugar, grated lemon zest and butter are thoroughly mixed in a kitchen appliance. Egg yolk and water are added a little at a time. The dough is finally assembled with your hands. Let the dough rest 30 minutes in the refrigerator.

The dough is squeezed into small pie or muffin tins and baked at 200 degrees for 15-20 minutes.

Lemon juice, grated lemon zest and butter are brought to a boil, cooled slightly and whipped together with eggs. The hot mixture is poured over the sugar and the whole thing is whipped together.

The egg whites are whipped stiff together with icing sugar to form a meringue mass.

1 teaspoon of lemon cream is placed on top of each mini pie and garnished with meringue on top.

The cakes are baked on the top rack of the oven at 250 degrees for 2 minutes or until they have turned light brown. Instead of lemon cream, lemon curd can be used.