Time
- 2 cups of ground sweet biscuit
- ¼ teaspoon lemon zest
- 1 tablespoon lemon juice
- 2 tablespoons melted butter
Stuffed
- 1 can of condensed milk
- 4 egg yolks (medium)
- 3 tablespoons lemon juice
- 1 pinch of salt
Merengue
- 4 egg whites
- 8 tablespoons white sugar
- 1 pinch of salt
The first step is to make the dough that will serve as the shell of the cake. To do this, we mix all the ingredients in a container. They are kneaded with the tips of the fingers, giving light pinches, until they are completely integrated. Then press them to create a homogeneous shell that covers the entire base of the mold and its sides.
Depending on the mold you use, you should add more or less ground biscuit and butter. In this case, a removable one, 26 cm in diameter, was used. Once you have the cake shell ready in the pan, set it aside.
To prepare the filling, beat the ingredients in a deep container until a homogeneous mixture is formed and add it to the mold that had been reserved with the shell of ground cookies and butter.
For the meringue topping, beat the egg whites with a pinch of salt until stiff. Then add the sugar little by little while continuing to beat until you obtain a firm meringue. Finally, add the teaspoon of lemon juice and finish mixing so that it is well integrated.
Cover the pie filling with the meringue. Use a spatula to distribute it easily.
Bake at 150ºC (300ºF) for approximately 25 minutes. When the meringue turns golden brown, remove the cake from the oven.
Let it cool and enjoy this delicious recipe.
Enjoy your meal!!