Lemon Pie Lemon Pie

A great cake recipe for any occasion:

For the dough, sift the flour into a large enough bowl. Cut the butter into pieces and add to the flour form together with the sugar and salt. Knead everything until it is crumbly.

Stir the egg together with the vinegar and 70 ml of water and add to the crumb mixture. Knead everything together to a smooth dough and let it cool for 45 min.

Preheat the oven to 220 °C. Roll out the dough, spread it on the bottom and sides of a deep pie dish 24 cm in diameter, and prick the dough regularly with a fork.

Bake the dough for about 6 minutes in the hot oven on the middle shelf.

Take it out of the oven and let it cool down. Leave the oven on.

Separate 2 of the eggs and set the egg whites aside.

Grate the zest from 2 lemons and juice the lemons and the orange.

Stir the remaining 3 eggs and the two yolks with the lemon and orange juice, 150 g of the sugar, double cream, vanilla extract, salt and lemon zest. There should be no foam.

Pour the mixture on the baked dough base form and bake everything together for 30 to 40 min. in the oven on the middle rack, until the topping has a dark golden color.

Just before the end of the baking time, whip the egg whites set aside to stiff peaks. Beat in the remaining 50 g sugar in batches. Spread the beaten egg whites evenly on the topping and bake the cake in the oven for another 5 min. Before serving, turn off the heat.

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