Sand meringue pie

8 servings
2 hours

How to make a sand meringue pie? Prepare the products. First for the sand base. Choose high-quality, natural butter, without vegetable additives, corresponding to GOST. Put it in the freezer 30 minutes before you start cooking to freeze the oil - it will be easier to grate.

Take a bowl, sift flour into it. This will not only remove possible debris, but also enrich the flour with oxygen, which will make baking more airy. Pour baking powder into the flour, mix well so that it is evenly distributed.

Remove the oil from the freezer. Rub it over a coarse grater in a bowl of flour. So that the oil does not melt in your hand, roll it in flour, it will be much more convenient to rub it. Then grate the flour with the butter with your hands to a crumb.

Add sugar to the crumb, I still always pour a pinch of salt, for a balance of taste. Drive in the egg. Be sure to wash your eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush. Knead the dough.

It will gather very quickly in a lump. As soon as this happens, stop kneading - the shortbread is not kneaded for a long time, it becomes hard from this. Put the dough in the fridge for half an hour.

While the dough cools, cook the curd filling. Prepare the products for her. Take cottage cheese and sour cream of any fat content - the calorie content of the dessert will depend on it. Choose fresh, natural dairy products without vegetable fat substitutes.

Take a bowl, put cottage cheese in it. Divide the eggs into yolks and squirrels. Remove the proteins, and add the yolks to the cottage cheese. Put sour cream there, pour in sugar, manka and vanillin. Be careful with vanillin - in large quantities it starts to mustard. Put quite a bit, on the tip of the knife.

Mix all the ingredients until completely uniform. I had soft, pasty cottage cheese, I stirred the filling with a spoon. If the cottage cheese is coarse and dry, use a blender.

Remove the dough from the fridge. Grab a baking tin. I have a detachable, 20 cm diameter. You do not need to lubricate the mold, there is a lot of oil in the dough, it will not stick. Cutting the plates of the same thickness from the dough, form the bottom and sides of the cake base.

Pour the curd filling onto the base. Preheat the oven to 180C. Put the pie in it and bake for 20-30 minutes until slightly golden. Time will depend on the capabilities of your oven.

Five minutes before the end of baking time, start cooking meringue. To do this, beat the proteins with a mixer at high speeds, gradually adding icing sugar to them. Use the powder, since the sugar crystals will not have time to dissolve and will then crisp on the teeth. Beat the whites to strong, steady peaks.

When 20 minutes have passed and the pie is rattled, remove it from the oven, do not turn off the heat. Lay whipped squirrels on top of the pie, you can spoon a beautiful pattern.

Put the pie back in the oven for 15 minutes. Beze will have to brown, but not too much, keep an eye on him. When that happens, take out the pie and cool completely.

Free the pie from the tin, transfer to a beautiful dish and serve to the table. Enjoy your meal!