Print Recipe

Fresh Lemon Apple Meringue Pie

Cake base:
2.200 g Damco croûte powder
660 g Butter
275 g Water, cold
50 g Lemon zest
     
Lemon curd cream:
1.200 g Damco Top R
3.000 g Water, cold
1.000 g Frucaps lemon curd filling
     
Apple filling:
1.800 g Frucaps apple filling
     
Meringue:
480 g Egg white
100 g Sugar
900 g Sugar
300 g Water

 

 

 

 

 

 

 

 


Instructions for the cake base:
Mix all the ingredients into a smooth dough and let it rest for 24 hours.
Roll out the dough to 4mm and use it to cover a greased pie pan of approx. 20cm Ø.

Instructions lemon curd cream:
Mix Damco Top R with water on the highest setting for 4 minutes. Then add the Frucaps lemon curd.

Instructions Meringue:
Boil 900g sugar and 300g water up to 120°C. Beat the egg whites and add 100g sugar, then whisk it together for a few minutes. Now add the sugar syrup and whisk everything for about 10 minutes on the highest setting until the mass is tough, fluffy and cooled.

Putting it all together:
Place the cake base dough in flan pans. Apply the lemon curd cream with a piping bag. Bake the pies at 200°C for about 35 minutes. Allow the pies to cool off completely before taking them out. Spread a thin layer of Frucaps apple filling on the lemon curd cream. Now prepare the meringue and spray or spread it roughly on top and burn it with a blow torch.

Baking time: 35 min
Baking temp: 200°C
Quantity: 18 pieces

Ingredients

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