Weeds Lemon Meringue Pie
Recommended amount of grass: 4g; makes 16 slices, 0.25g per slice
For 2 crusts in a spring form with a 24 cm diameter
4.375 oz | butter |
0.14 oz | grass without stems and seeds cut as fine as possible |
| 4 | eggs |
4.375 oz | sugar |
a bit of salt, juice from ½ a lemon | |
1 tablespoon | vanilla sugar |
4 tablespoons | milk |
5.25 oz | flour |
1 teaspoon | baking powder |
Lemon Butter Cream Filling:
1 cups | milk |
package of baking powder | |
2 tablespoons | vanilla sugar |
4.375 oz | butter |
juice of 1 ½ lemons | |
2 cups | Cream |
| 1 | small package of cream stabilizer |
5.25 oz | roasted and sliced almonds |
Melt the butter, add the grass and let it cool. Separate the eggs. Beat the yolk and the sugar until it is foamy. Add the spices, milk, and the grass butter and beat it together well. Sift the flour and mix it with the baking powder, then stir them in slowly. Put baking paper in two spring forms and fill them with the mixture.
Preheat the oven to 170 degrees Celsius.
Beat the egg-whites stiff with the rest of the sugar and spread it on the crusts. Bake them in the preheated oven on the middle rack for about 30 minutes.
For the filling, boil the milk, cream powder, and vanilla cream together. Sprinkle vanilla sugar on the surface, so that it doesn't develop a skin. Beat the butter, and add it bit by bit to the cooled vanilla cream. Then give it aroma with the lemon juice. Spread the cream with cream stabilizer on the first crust, keeping back 2 tablespoons of cream. Beat the whipping cream stiff and spread it over the butter cream. Now lay the second crust on top and push it down. Spread the rest of the cream on the edges and garnish with the roasted almonds.
Lay out grass leaves on top as a stencil. Sprinkle powdered sugar on top, and then carefully remove the leaves.
