Lemon Pie with Lemon Cream and Meringue

What does it include?

Ingredients

• 200 g crushed vanilla cookies
• 80 g melted butter
• 3 egg yolks
• 1 can (395 g) condensed milk
• 100 ml freshly squeezed lemon juice
• Zest of 1 lemon
• 3 egg whites
• 150g sugar
• 1 pinch of salt

How to prepare it step by step?

Preparation

1. Mix the crushed cookies with the melted butter until you obtain a wet paste.
2. Line a tart tin by pressing the mixture against the base and edges. Refrigerate 15 minutes.
3. Beat the yolks with the condensed milk until completely integrated.
4. Add the lemon juice and zest, mixing until you achieve a firm and homogeneous cream.
5. Pour the lemon cream over the cold base and smooth the surface.
6. Bake for 10 minutes at 160°C for the cream to finish setting.
7. For the meringue, beat the egg whites with a pinch of salt until foamy.
8. Add the sugar in a shower while beating, until you obtain firm, shiny peaks.
9. Cover the cake with the meringue, forming decorative peaks.
10. Bake for 5–7 minutes at 180°C or brown with a blowtorch.
11. Let it cool completely before serving so that the cream takes consistency.