Masa
- 2 cups of ground sweet cookie crumbs
- ¼ teaspoon of lemon zest
- 1 tablespoon of lemon juice
- 2 tablespoons of melted butter
Filling
- 1 can of condensed milk
- 4 medium egg yolks
- 3 tablespoons of lemon juice
- 1 pinch of salt
Merengue
- 4 egg whites
- 8 tablespoons of white sugar
- 1 pinch of salt
The first step is to prepare the dough that will serve as the shell of the pastry. To do this, mix all the ingredients in a bowl. Knead with the tips of your fingers, pinching gently, until everything is fully combined. Then press it down to create a smooth shell that covers the entire base of the mold and its sides.
Depending on the mold you use, you should add more or less crushed cookies and butter. In this case, a 26 cm detachable mold was used. Once you have prepared the crust of the cake in the mold, set it aside.
To prepare the filling, whisk the ingredients in a deep bowl until you achieve a smooth mixture, and then pour it into the mold you had set aside with the crushed cookie crust and butter.
For the meringue topping, beat the egg whites with a pinch of salt until stiff peaks form. Then, gradually add the sugar while continuing to beat until you achieve a firm meringue. Finally, add the teaspoon of lemon juice and mix until well incorporated.
Cover the filling of the cake with the meringue. Use a spatula to spread it easily.
Bake at 150ºC (300ºF) for about 25 minutes. When the meringue takes on a golden color, remove the cake from the oven.
Let it cool and enjoy this delicious recipe.
Enjoy your meal!