Lemon Cream Meringue Pie

A cake recipe for all foodies:

Seduction in a white shell: a little elaborate to prepare, but light and airy for Sunday coffee.

(*) For a cake springform pan with 22-24 cm ø First cook the sponge dough. Cover the bottom of the cake pan with parchment paper and butter the edges. Preheat the oven to 200 degrees. Mix the raspberries with lemon zest and 1/2 tablespoon of juice and thaw.

Beat eggs with powdered sugar and salt in a warm water bath or in a food processor until thick and light in color and double in volume. Combine flour and wheat starch and fold loosely into the foam mixture with the raspberries. Pour into the prepared pan and bake in the lower part of the hot oven for 30-35 min.

Take out and cool.

Mix all the ingredients for the syrup and drizzle over the sponge while it is still warm. Place on the back of a baking tray and cover with lemon curd.

Just before serving, cook the meringue according to the instructions and cover the cake with it using a spatula. Bake briefly in the lower part of a 175 °C oven until the tops are lightly browned. Serve immediately.

Preparation of meringue: whip egg whites with salt until stiff. Add the sugar and continue beating until the mixture is glossy and very stiff. Fold in vinegar, vanilla flavoring and wheat starch just until smooth. The mixture should be stiff enough to brush five inches high and stay that way. The meringue mixture can be colored with food coloring r

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