Lemon Meringue Pie
Applesauce not only brings sweetness and taste to the lemon pie, but can also partially replace the fat so that less butter is needed. The fibre-rich puree also keeps you full longer and is good for digestion.
Depending on your preference, you can replace Type 1050 wheat flour with a wholemeal flour, either in whole or in part. The advantage is that the wholemeal flour has a higher fibre content and is good for the intestines. To save even more butter, you can partially replace it with more apple sauce.
For the pie: Combine flour, sugar and salt on the work surface. Create a well in the center and incorporate cold butter, 1 egg and 3 tablespoons of lukewarm water with a pastry cutter. Knead dough into a ball, wrap in plastic and chill for 30 minutes.
Roll out pastry and line tart tin.
Remove excess dough with a paring knife. Prick dough several times with a fork. Cover with parchment paper and add beans. Bake in an oven preheated to 180°C (approximately 350°F) for about 10 minutes. Remove and discard paper and beans.
Zest and juice lemons.
Beat remaining eggs with sugar, lemon juice and zest until frothy. Stir in melted butter.
Top crust with lemon mixture. Put back in the oven and bake for 25-30 minutes.
For the meringue: Beat egg whites until stiff, gradually add powdered sugar. Carefully fold in zest. Dollop mixture onto cooked pie. Bake briefly at 250°C (approximately 480°F) until tips are light brown. Remove from oven, cool and remove from pan. Slice and serve.