Shortcrust pastry
150 g butter, softened
300 g plain flour
90 g Dansukker Icing Sugar
1 egg

Lemon cream
85 g Dansukker Granulated Sugar
150 ml whipping cream
2 eggs
zest and juice of 3 lemons, preferably organic
1 tsp cornflour

Warm-whipped meringue
3 egg whites
170 g Dansukker Granulated Sugar

Make the shortcrust pastry. Cube the butter and add to the other ingredients in a food processor. Mix quickly into a dough. Cover with cling film and refrigerate for 30 minutes.

Set the oven temperature to 150°C.

Roll out the dough into a rectangle on a floured sheet of parchment paper, about half a centimetre thick.

Transfer the pie dough into a rectangular baking tray, about 13 x 36 cm. Use a fork to prick holes in the pie crust.

Bake in the lower part of the oven for about 10 minutes.

Combine all the ingredients for the lemon cream in a bowl. Whisk together. Pour the lemon cream into the tray and bake in the lower part of the oven for 35-40 minutes. Allow to cool.

Prepare the warm-whipped meringue. Pour the egg whites and sugar into a dry, clean bowl. Whisk the egg whites over a water bath until the temperature reaches 50-65 °C. Continue whisking throughout.

Check by rubbing the meringue mixture between the fingers; all sugar crystals must be completely dissolved. Pour the mixture into a different bowl and whisk the meringue until it is cooled and fluffy.

Place the mixture in a piping bag with a nozzle of your choice, and pipe over the pie. Caramelise the meringue using a cook’s blow torch, and serve.