Surprise Pie

A crispy crust made of delicate dough is filled with an excellent lemon filling and golden-baked meringue. This classic dessert is always welcome, and a rum glaze adds the finishing touch.

Details

  • Preparation Time: 180 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 3
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Dough

  • 115 g Wheat flour, white, multi-purpose

  • 1 pinch Salt, table

  • 50 g Butter, unsalted

  • 1 spoon Sugar, white

  • 1 spoon Water

Dressing

  • 4 spoon Alcohol, Rum

  • 2 spoons Sugar, white

Filling

  • 3 pieces Egg, egg yolk, fresh

  • 2 spoons Sugar, white

  • 1 piece Juice, lemon

  • 25 g Breadcrumbs, dried

  • 250 g Milk, whole milk

Topping

  • 3 pieces Egg, egg white, fresh

  • 115 g Sugar, white

Steps

  1. Sift the flour and salt into a large bowl. Cut the butter into pieces and scatter them over the flour. Rub the butter into the flour with your fingers until the mixture resembles crumbs. Add sugar and enough cold water to form a crumbly dough. Shape the dough into a ball, wrap it in foil, and refrigerate for 1 hour.

  2. Crack 3 eggs and carefully separate the yolks from the whites into two bowls. Wash the lemon and grate its zest. Then cut it in half and squeeze out the juice. Roll out the dough on a lightly floured surface and use it to line the bottom and sides of the pie mold. Place it in the refrigerator while you prepare the filling. Add the remaining filling ingredients to the bowl with the yolks, mix lightly with a whisk, and let it sit for about an hour.

  3. Preheat the oven to 200°C. Beat the filling with a hand mixer until smooth and pour it into the cold dough shell. Bake the pie in the preheated oven for about 20 minutes, until the filling sets slightly and the crust turns golden. Remove the mold from the oven and cool the pie on a wire rack for 30 minutes to form a skin on the filling.

  4. Meanwhile, reduce the oven temperature to 180°C. Beat the egg whites with a hand mixer until stiff peaks form. Gradually beat in the sugar to create a glossy meringue. Spread it over the filling, smoothing it to the edge of the crust. Make a few swirls on top. Return the mold to the oven.

  5. Bake the pie for another 20 minutes, until the meringue turns golden brown. Before serving, let the pie cool on a wire rack for about 10 minutes.

  6. Mix the rum with sugar. Pour the rum glaze over the pie and ensure the room is dark (turn off the lights). Use a lighter to ignite the rum. Wait for it to burn out. Then slice the pie, serve on plates, and enjoy.

Nutrition Information (Per 100g)

  • Calories: 234.84 kcal
  • Fat: 7.46 g
    • Saturated Fat: 3.79 g
  • Carbohydrates: 32.15 g
    • Sugars: 19.56 g
  • Protein: 4.52 g
  • Fiber: 0.37 g

Advice

If needed, you can add more than one tablespoon of ice-cold water to the dough. Use a pie mold with a diameter of 21 cm. Be cautious when lighting the surprise pie! Its best to use organic lemons, whose peel is not treated with pesticides. If organic lemons are not available, soak the lemon in hot water for a few minutes and wipe it thoroughly to remove the wax containing toxins.