Lemon pie is one of those classic desserts that we all know and love, and who can resist the intense flavor of lemon mixed with the smooth texture of meringue? Certainly not us!
For all those people who, like us, love desserts with lemon and want to learn how to prepare the traditional lemon and meringue pie but through a simpler procedure, in this article we share our version. As many of you know, this lemon cake is characterized by being made with shortcrust pastry, a dough that for some may be difficult to prepare. For this reason, we have decided to make it with Maria cookies. Read on and discover with me how to make a lemon meringue tart with a cookie base.
Ingredients to make Lemon and meringue tart with cookie base:
- For the base:
- 200 grams of Maria cookies (1 package)
- 170 grams of softened butter
- For the lemon cream:
- 1 can of condensed milk
- 100 milliliters of lemon juice
- 3 egg yolks
- For the meringue:
- 3 egg whites
- 2 tablespoons of sugar
How to make Lemon Meringue Pie with Cookie Base
- First, prepare the cookie base. To do this, crush the Maria cookies in a food processor or, failing that, put them in a plastic bag and crush them with a rolling pin.
- Place the crushed cookies in a bowl along with the melted butterand mix well. If you consider that butter is lacking, add little by little until you obtain a compact mass by exerting pressure with a spoon.
- Tip: Preheat the oven to 200 ºC.
- Line the mold with parchment paper and extend the base of María cookies,completely covering the bottom. If you want, you can also cover the walls of the mold. Bake the base for 15 minutes.
- Tip: If you do not want to use the oven, reserve the mold with the cookie base in the refrigerator.
- While the cookie base is baking, prepare the pie filling. To do it, take a container and mix the lemon juice with the condensed milk and the egg yolks in it. Mix very well until you get a homogeneous cream with which to make this delicious lemon pie with condensed milk and cookies.
- Tip: If you don’t have condensed milk, you can use milk cream.
- After 15 minutes, remove the mold from the oven, let it cool and pour the lemon cream over the cookie base. Bake the tartfor 20 minutes, with the temperature now at 180ºC.
- While the lemon and biscuit tart is baking, prepare the meringue by beating the egg whites until stiff. At this point, add the sugar and continues beating to integrate. You’ll know the meringue is ready when peaks form and don’t fall out when you turn the bowl over.
- Once the lemon cake is ready, remove it from the oven and allow it to cool down. Then, with the help of a spatula, spread the meringue over the entire surface and bake the tart againuntil golden brown, keeping the temperature at 180ºC. With our oven the meringue took 10 minutes to brown.
- When it is golden, remove the mold from the oven, let it cool and serve the lemon meringue tart with a biscuit base. And if you want to serve it at another time, reserve it in the fridge and that’s it! The lemon pie is perfect to serve as a dessert during a meal with friends or to surprise our partner without having to wait for a special occasion.
