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Add a photoThree layer pie, packed with a firm crunch from the nestum and the tangy and pillowy flavors of the lemon filling and meringue.
Ingredientes
- Nestum bottom layer
- 1 1/2 cup nestum (keep aside 1/2 tbsp)
- 3/4 cup salted butter
- Lemon custard middle layer
- 1/2 cup sugar
- 2 tbsp all purpose flour
- 3 tbsp corn flour
- 2 tbsp salted butter
- 4 egg yolks
- 1 1/2 cup water
- 2 lemons - juice & zest
- Meringue top layer
- 4 egg whites
- 1 tbsp caster sugar
Direcciones
- Nestum bottom layer
- Crumble and mix nestum with butter.
- Press into a greased pan
- Bake at 180C for about 15 mins or until the layer becomes dark brown and crispy.
- Lemon custard middle layer
- Simmer sugar, all purpose flour and water to a boiling point.
- Add corn flour and butter.
- Cook till these ingredients thicken.
- Turn the heat to a lower setting.
- Pour 1/2 into yolks and slowly whisk to incorporate.
- Add egg mixture into the mixture in the pot.
- Stir constantly until it thickens and coats the back of a wooden
- spoon.
- Remove from heat, add lemon juice and zest.
- Stir again and pour over the nestum layer.
- Put back in the oven and bake for 20 mins or till custard is set.
- Meringue top layer
- Whisk egg whites until soft peak form.
- Add sugar bit by bit and continue to whisk till white and glossy.
- Spread over the hot pie filling.
- Sprinkle 1/2 tbsp nestum all over.
- Bake until brown, for 5-7 minutes.
- Remove from oven and let it cool down.
- Chill for at least a day in the fridge before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 138g | |
| Recipe makes 8 servings | |
| Calories 278 | |
| Calories from Fat 179 | 64% |
| Total Fat 20.39g | 25% |
| Saturated Fat 12.78g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 53mg | 18% |
| Sodium 160mg | 7% |
| Potassium 38mg | 1% |
| Total Carbs 23.95g | 6% |
| Dietary Fiber 0.4g | 1% |
| Sugars 13.99g | 9% |
| Protein 1.37g | 2% |
