Ligurian Lemon Pie by Pierre Hermé
Description
Perfectly pairs with tea and coffee. This cake looks like an elegant dessert, but you'll be surprised to learn that it's actually quite simple to prepare. Lemon zest and lemon juice give the cake a delightful citrus aroma, while the crisp meringue creates a contrast with the tender dough. Be sure to add some berries to give the cake a special touch—berries make it even more beautiful when sliced. Serve this cake with a cup of coffee or cocoa. Optionally, you can serve it with chocolate syrup. The baked good is ready. Serve and enjoy.
Instructions
- 1
Step 1
1. Rub the lemon zest with sugar, add the eggs, and beat with a mixer for 5 minutes until light and fluffy. Add melted and cooled butter, olive oil, and lemon juice.
- 2
Step 2
2. Beat with a mixer. Mix the flour with the baking powder and combine both mixtures. Line the bottom of a removable baking pan with parchment paper, and grease the sides with butter.
- 3
Step 3
3. Place 2/3 of the dough, then add the raspberries, and top with the remaining dough. Smooth it out and bake in a preheated oven at 180 degrees for 50 minutes.
- 4
Step 4
4. Beat the egg whites with a mixer until stiff peaks form, then add sugar and continue beating until stiff peaks form again. Spread the meringue over the cooled cake and place in a preheated oven at 250 degrees until the meringue turns golden brown.
- 5
Step 5
5. Let the pie cool down.