Eyal’s lemon pie

Preheat the oven to 180 degrees.

Dough

In a bowl, combine melted butter and powdered sugar. Beat the egg and mix into the dough. Add flour and mix until the dough has a homogeneous texture.

Line a round baking form with baking paper.

Spread the dough over the form and press it to the bottom and sides. Prick with a fork and cool it in the fridge for about half an hour. Place the form with the dough in the oven and bake for 12-15 minutes until the crust is golden brown.

Filling

Combine the eggs, sugar, lemon juice, and zest for the lemon curd in a saucepan and whisk well. Place the pan over medium heat and cook the cream, stirring constantly, until a homogeneous and thick sour cream is consistent.

Remove from heat, add butter and stir until melted into the cream. At this stage, the cream is thin, and this is normal.

Transfer the cream to a sealed container and refrigerate for 2-3 hours or until completely cool.

Assembling the pie

Fill the baked cake with liquid cream to the top and smooth it out.

Decoration

For the meringue, mix the egg whites and sugar in a bowl. Place the bowl in a water bath (so that the bottom of the bowl does not touch the water). Warm the whites, stirring with a whisk, until the sugar grains are completely dissolved. Then, remove the bowl from the bath and beat the whites until stiff peaks form. Spread the meringue over the lemon pie. Lightly sear with a cooking burner to create a beautiful pattern.

Let it cool down and enjoy!