Servings: 8 people
Calories: 300kcal
Cost: $15
Equipment
- Mixing bowls
- Whisk or electric mixer
- Spatula
- Pie mold or tart pan
- Oven
Ingredients
- 1 and 1/2 cups crushed Maria cookies
- 1/3 cup melted butter
- 1 can (397 grams) condensed milk
- 1/2 cup fresh lemon juice
- 1 cup sugar
- 1/2 teaspoon Cremor Tartaro (optional) to stabilize the meringue
Instructions
- Mix the crushed cookies with melted butter until they resemble wet sand.
- Press this mixture firmly into the bottom of your pie mold and bake at 180°C (350°F) for 10 minutes.
- In a large bowl, whisk together the egg yolks and lemon zest, then add the condensed milk and lemon juice, stirring until smooth.
- Pour the mixture over the cooled cookie base and bake for 15-20 minutes until the filling is set.
- Beat the egg whites until soft peaks form, then gradually add the sugar until dissolved, and add Cremor Tartaro if using.
- Once the filling is baked and slightly cooled, spread the meringue generously on top.
- Bake the assembled pie at 180°C (350°F) for about 10 minutes, until the meringue turns golden brown.
Notes
Feel free to use graham crackers or digestive biscuits if you can't find Maria cookies. For a dairy-free version, coconut oil can substitute for butter. To maintain the meringue’s texture, make sure sugar is completely dissolved before spreading it on the filling. Leftovers can be refrigerated for up to 3 days, but it's best enjoyed within 48 hours. Avoid freezing to keep the meringue from losing its texture. Garnish with extra lemon zest or whipped cream for a delightful presentation!
Nutrition
Calories: 300kcal | Carbohydrates: 40g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 5g | Cholesterol: 60mg | Sodium: 150mg | Potassium: 120mg | Fiber: 1g | Sugar: 30g | Vitamin A: 8IU | Vitamin C: 15mg | Calcium: 6mg | Iron: 5mg
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