Lemon Meringue Pie


For the base
200 gr of biscuits
100 gr of soft butter OR
Make the pastry that I use to make the Quince Pie

For the filling
1 can of condensed milk
1/2 cup of lemon juice, aprox 4 large lemons
4 yolks

For the meringue
zest of 3 lemons
4 eggs yolks
1/2 cup of granulated sugar

Process the biscuits until they are like crumbs, then add the butter and pulse again. Line the bottom of a 20cm / 8 inch springform tin, pressing the biscuits with the back of a spoon. Put the tin in the fridge to set

In a bowl combine the condensed milk, lemon juice and yolks very well. Pour the filling into the chilled biscuit base and take it into the oven for about 10 to 15 min, in a preheat oven to 180ÂșC
Take out the oven and let it cool

In a electric mixer, whisk the egg yolks in a medium speed until soft peaks form and then add the granulated sugar a little at a time, still whisking until the meringue is stiff and glossy
With help of a palette knife, make some peaks on top and then put it into the oven until the meringue gets a golden nice color. You can also use a piping bag with a tip 1M or 6B to make some beautiful decoration