- Butter - 16 Art. spoons
- flour - 1 3/4 Cups
- powdered sugar - 1/4 cup
- grated lemon peel - 2.5 Art. spoons
- large salt - 1/4 teaspoons
- large eggs - 6 pieces
- large egg whites - 4 pieces
- granulated sugar - 2 1/4 Cups
- lemon juice - 3/4 Cups
Preheat the oven to 175. Make peel. Beat butter, flour, sugar powder, 2 teaspoons of lemon zest and salt in a bowl with a mixer at medium speed. Put the mixture on a baking sheet. Put in the freezer for 10 minutes. Bake until golden brown, from 20 to 22 minutes. Allow to cool completely on the grate. Prepare the filling. Beat together the whole eggs, 1 3/4 cup plus 2 tablespoons of sugar, lemon juice and 1 tablespoon plus 2 teaspoons of lemon zest. Pour the mixture on the finished crust. Bake for 18 to 20 minutes. Allow to cool completely on the grate. Keep the oven warm to 175 degrees. Prepare meringue. Beat egg whites and 1/2 cup sugar in a clean bowl with an electric mixer at high speed. Using a spatula or spoon, lay the meringue on top of the lemon filling. Bake until the meringue begins to acquire a brown color, from 8 to 10 minutes. Allow to cool completely. Cut into 12 squares. Cakes can be stored in the refrigerator in a sealed container for 1 day.
Servings: 12