Food pairing

Tea that goes well with this dish

• Earl Grey
• Ceylon St. James 's
• Darjeeling first flush

Preparation time: 60 min + 50 oven time + cooling time

Recipe for 8 people

Soil

• 230 g flour + for sprinkling
• pinch of salt
• 40 ml water
• 115 g butter + for greasing

Filling

• 3 lemons
• 150 g grated pumpkin
• 30 g cornstarch
• 55 g sugar
• 2 egg yolks
• 200 ml water
• 30 g butter

Meringue topping

• 4 egg whites
• 50 g sugar

Materials

• Baking tin of approx. 20 cm
• Mixer
• Baking paper
• Support filling

Preparation

1. Preheat the oven to 190 degrees.
2. Start with the base : mix the salt with the flour.
3. Knead the butter into the mixture with your hands.
4. Rub the mixture with your fingertips until the dough no longer sticks to your fingers.
5. Add the water and knead until a smooth dough ball forms and the bowl is clean.
6. Sprinkle a work surface with a little flour.
7. Flatten the dough slightly with your hands.
8. Sprinkle the top with a little flour and roll out the dough further with a rolling pin.
9. Grease the baking tin with a little butter.
10. Spread the dough (using your rolling pin) evenly over the baking pan. You can easily patch up any cracks with your fingers or scraps of dough.
11. Place the dough in the baking tin and poke holes in the bottom with a fork.
12. You can remove the protruding edges of the dough, but you can also choose to break them off after baking.
13. Place a piece of baking paper over the entire baking tin and fill with the support filling.
14. Bake the base in the oven for 20 minutes and remove the baking tin from the oven.
15. Then lower the temperature to 160 degrees.
16. Filling : Grate the pumpkin and zest the lemons and mix this with the water using a whisk.
17. Add about 5 tablespoons of this lemon water to the cornstarch and mix into a smooth paste.
18. Boil the grated pumpkin in plenty of water for 3 minutes, drain and let cool.
19. Heat the rest of the lemon water in a saucepan and bring to the boil.
20. Turn off the heat and mix in the cornstarch slurry with a whisk.
21. Once everything is well mixed, place the pan back on the heat and let it simmer gently for another 3 minutes, stirring, until the mixture has thickened slightly.
22. Remove the pan from the heat and mix in the butter, egg yolks and sugar and the pumpkin zest.
23. Then let it simmer gently for another minute.
24. Let the lemon filling cool.
25. Topping : Beat the egg whites until they begin to stiffen.
26. Then add the sugar and beat until completely stiff.
27. The egg white foam should form nice peaks.
28. Spread the cooled lemon mixture over the blind-baked base.
29. Distribute well over the entire surface.
30. Then spoon the meringue over it and, if necessary, make nice peaks using a spoon or knife.
31. Place the cake in the oven at 160 degrees for 30 minutes.
32. Be careful not to let the meringue get too dark. Let the cake cool completely before slicing.