Ingredients
- 200 g of Maria-type biscuits
- 90 g of melted butter
- Juice and zest of 3 lemons
- 400 g of condensed milk
- 4 egg yolks
- 4 egg whites
- 120 g of sugar
- 1 pinch of salt
Step-by-step
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- Grind the biscuits 10 sec/speed 8 and mix with the butter 15 sec/speed 4.
- Line a mold with the biscuit base pressing well and refrigerate.
- Preheat the oven to 170C.
- Add the yolks, the condensed milk, the juice and the zest and mix 30 sec/speed 4.
- Pour the cream over the base and bake 15 min at 170C, let it cool.
- Wash the mixing bowl well, put the butterfly on and whip the whites with the salt 4 min/speed 3.5.
- Add the sugar little by little while they whip until firm meringue.
- Cover the pie with the meringue forming peaks.
- Bake 8 min at 200C or brown with a torch and refrigerate before serving.
Tips
- The mixing bowl must be clean and dry to whip the whites.
- Add the sugar in a stream for a stable meringue.
- Serve well chilled.
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