Ingredients:
1 1/2 packages of 200 grams of Maria cookies
1 1/4 sticks of butter
STUFFED
4 egg yolks
1 cup of lemon juice
2 cans of 397 grams of condensed milk
CREAM
4 egg whites
1 cup of sugar
1 teaspoon of vanilla
To make the dough, pulverize the cookies with the butter in the food processor, press the mixture into the bottom and up the sides of a greased 9-inch round baking dish.
To make the filling, beat the egg yolks, add the lemon juice and condensed milk and continue beating.
Pour the mixture over the dough; you don't need to pour all of it if you don't want the filling to be too thick.
To make the cream, beat the egg whites until stiff peaks form, gradually add the sugar, and finally the vanilla.
Place the cream in a piping bag and decorate on top of the filling.
Bake in a preheated oven at 350°F for approximately 15 minutes until the cream is golden brown, let cool and refrigerate for a minimum of 7 hours
Tip: When a meringue isn't firm enough and doesn't slide off, simply sift a small amount of powdered sugar over it.
If you don't have a piping bag, pipe the cream into decorative peaks.
Extracted from OjelShelanu