Bauhaus Recipe: »Lemon-Pie«

Bauhaus Recipe: a different kind of »Lemon-Pie«

Ingredients: 

For the base

• 300g spelt flour
• 150g raw cane sugar
• 200g butter
• ¼ TSP salt

For the filling

• 5-6 eggs
• 150g raw cane sugar
• 115g spelt flour (or 60g cornflour for a gluten-free option)
• 250ml lemon juice (about 3-4 lemons)
• Zest of 3 organic lemons
• 1 TBSP fresh ginger, finely ground
• 1 TSP turmeric

For the meringue

• 2 egg whites
• 100g raw cane sugar
• ½ TSP vanilla extract (optional)

1. For the base: Grease a 28cm tin with butter and pre-heat the oven to 225ºC.
2. Add flour, sugar and salt to a bowl.
3. Cut the cold butter into 1cm cubes and add it.
4. Mix the butter into the flour using your fingers. Work quickly and knead as little as possible so the base will be nice and crisp.
5. Form a ball, transfer into the greased tin and press down with your fingers.
6. Bake for 25-30min or until golden brown.
7. For the filling: While the dough is baking, prepare the filling: Add eggs and sugar into a big bowl and beat with an electric mixer for 4-5min.
8. Peel the ginger, grate it finely and add to the eggs.
9. Add turmeric. Add flour or cornflour and stir until there are no lumps left.
10. Zest the lemons and juice them. Add both to the bowl and carefully mix on the lowest setting to avoid splatters.
11. Slowly add the very liquid filling to your finished base.
12. Bake for another 20-25min at 180ºC.
13. Carefully shake the tin to check if the filling has hardened.
14. Let cool to room temperature and then refrigerate for another 2 hours.

1. Meringue (optional): For an extra creamy and resistant meringue, heat the egg whites and sugar in a bain-marie to 73ºC (this step can be skipped).
2. Beat at the highest setting of your mixer until the eggs are shiny and peaks stay upright (6-10 min).
3. Add vanilla extract and beat for another minute.
4. Add meringue to a (reusable) piping bag or a freezer bag with the corner snipped off to decorate the cake as you wish.