This is a classic recipe from Piedmont. The taste is delicate and fresh thanks to the lemon. The Italian meringue makes it light and velvety.This dish has its own American variant with a delicious taste, the Key Lime Pie.
INGREDIENTS 1 cups cold water 4 cups sugar 3 tablespoons cornstarch 2 tablespoons flour salt a pinch 5 egg yolks the juice of a lemon the grated peel of a lemon (zest) ½ cup water 7 egg whites 250 gr of dry biscuits 120 g of butter
PREPARATION Finely chop the biscuits in a food processor, cut the butter into small pieces and put it into a small pot. Put butter and chopped biscuits inside a large bowl and mix well. Cover with baking paper a baking pan, possibly with a hinged opening (22-24 cm in diameter) Press the biscuit mixture uniformly on the bottom of the pan and put it in the fridge.
In a medium-sized saucepan, add sugar, flour, starch, lemon juice and egg yolks, stirring vigorously. Add the water slowly while continuing to mix. Bring to a boil while stirring. Add the lemon zest and allow to cool down. Whisk until egg whites until stiff. Combine the icing sugar always stirring until stiff, until obtaining a solid meringue. When all three components (biscuit base, lemon cream, meringue) will be ready and cold, collect the cake. Spread the lemon cream and on top the meringue. Turn on the oven at maximum temperature and when the oven is hot, brown the meringue by placing the cake in the oven for 5-10 minutes.