• 125 grams cold butter
• 1 tablespoon confectionary sugar
• 3 dl all purpose flour (wheat or glutenfree)
• 1 tablespoon ice cold water
1. Preheat the oven to 175°C. (392F). Add butter, confectionar’s sugar (powdered sugar/ icing sugar) and flour. Blend in a kitchen machine, add water and blend.
2. Press the dough in a buttered pai pan. 24cm wide. Let it rest in the fridge for 30 minutes (you can also use baking paper in the bottom).
3. Cook for 15 minutes. Take the pai out of the oven, spray a thin layer of whipped egg or other equivalent over it and add the lemon curd.
• 2 lemons
• 3 egg (or its equivalent in egg replacer)
• 2 dl sugar
• 2 tablespoons all purpose flour (wheat or glutenfree)
• 2 teaspoon vanilla sugar
• 2 dl whipping cream
4. Make the curd. Wash the lemons well. Shred the peel and squeeze the juice out. Whip egg (or egg replacement) and sugar. Mix well with the rest of the ingredients.
5. Add curd to the pai and cook for 30-40 minutes until curd hardens.
6. Cool the cake.
I did not manage to recreate the eggfree meringue, however covering the pai With whipped cream mixed With fresh berries, a jam or something similar is working just as fine. If you choose this instead of meringue you can feel free to skip this step.
• 3 eggwhites
• juice from 1/2 a lemon
• 3 ¼ dl sugar
• 100 grams of fresh or defrosted blueberries. Use wild berries with the beautiful purple color.
7. Turn the heat up to 250°C (482F) and use the grill or overheat function of your oven.
8. Whip egg whites, lemon juice and 1 dl sugar to meringue. Add 1 dl sugar and whip until fixed foam. Mix with blueberries with the rest of the sugar, and blend carefully into meringue.
9. Apply meringue over the pai, and cook it golden in the middle of the oven. Ca. 5 minutes. Decorate with fresh berries upon serving.
• Fresh berries
PS: Blueberries can be exchanged with any other berries of your preference.