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Damhert Nutrition


Lemon pie

Label tagatesse
40 min



Mix the egg and three egg yolk with 25g Tagatesse and a pinch of salt. Keep the three egg whites aside for the meringue. Remove the marrow from the vanilla pod and add it. Also add the soft butter. Mix to a homogeneous mass. Add half of the flour. Knead a little further and add the other half of the flour. Knead further into a dough ball. Wrap the dough in plastic wrap and put it in the refrigerator for 1 hour.


Preheat the oven to 200 ° C. Roll out the crumble dough onto baking paper and coat the cake mold with it. Pierce a few holes with a fork. Place baking paper on top and cover with baking beans. Bake the crumble dough for 10 minutes. Then remove the baking beans and the baking paper. Lower the temperature to 175 degrees.


Mix three eggs yolks  (also keep 1 egg white from this for the meringue) with 75g Tagatesse and the cream to a homogeneous mass. Add the grated lemon peel and the juice of one lemon (do not whisk!). Spread the lemon cream over the cake base. Bake the cake for another 35 minutes in the oven or until the lemon cream feels firm and bonded.


For the meringue: mix the 4 stored egg whites with 50g of Tagatesse. Add the Tagatesse in three parts. Continue to beat until the protein is stiff and shines nicely.


Remove the cooled lemon pie from the mold. Divide the meringue into lumpy peaks with the help of a pancake or a palette knife. Burn the meringue lightly with a gas burner or put the cake under the grill.


  • 250 g flour
  • 100 g butter
  • 150 g tagatesse
  • 1 piece vanilla pod
  • 7 pieces eggs
  • 2 dl cream
  • 2 pieces lemons
  • 4 pieces egg whites

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