INGREDIENTS:
1 1/2 cups of digestive cookies, crushed
1/2 cup of melted butter
1/4 cup of sugar
For the lemon filling:
1 cup of sugar
1/4 cup corn on the cob
1/4 teaspoon of salt
1 1/2 cups of water
3 egg yolks, whipped
1/2 cup fresh lemon juice
1 tablespoon of lemon zest
2 tablespoons of butter.
For the merengue:
3 Egg Whites
1/4 teaspoon cream of tartar
1/2 cup of sugar
INSTRUCTIONS:
STEP 1: PREPARE THE BASE
– Preheat the oven to 180°C (350°F). In a bowl, mix crushed cookies, melted butter and sugar until well combined. Press mix on the bottom of a 23cm (9inch) cake mold. Bake for 10 minutes then let cool.
STEP 2: MAKE THE LEMON STUFFING
– In a medium saucepan, mix sugar, cornstarch and salt. Add water and cook over medium heat, stirring constantly until the mixture thickens and begins to boil.
– Remove from fire and add beaten egg yolks, lemon juice, lemon zest and butter. Mix well and pour over cooled biscuit base.
STEP 3: MAKE THE MERINGUE
– In a large bowl, beat egg whites and tartar cream until soft peaks form. Gradually add the sugar and continue beating until firm and shiny peaks form.
STEP 4: MIX AND BAKE
– Spread the meringue over the lemon filling, making sure to cover it completely. Bake for 10-15 minutes or until the meringue is golden brown.
Letting cool to room temperature before refrigerating.
Prep Time: 30 minutes | Cooking Time: 25 minutes | Total Time: 55 minutes | Servings: 8
Enjoy your Lemon Meringue Cake, a refreshing and light dessert that everyone will love.
