equipment

  • 1 20 cm pan hinge

Ingredients

  • 250 g sweet biscuits crushed
  • 125 g melted butter

fill

  • 250 g cream cheese
  • 440 g condensed milk
  • 2 yolks
  • 2 teaspoons lemon zest
  • 1/4 cup lemon juice

meringue

  • 3 egg whites
  • 1/2 cup granulated sugar

Method

  • STEP 1 Base: combine cookie crumbs and butter and press firmly into the base of a springform pan. Refrigerate until firm.
  • STEP 2 Filling: Beat cheese until smooth, add the condensed milk, lemon zest, lemon juice, and egg yolks and beat until smooth.
  • STEP 3 Pour over the base and refrigerate for about 2 hours or until firm to the touch.
  • Step 4 meringue: Beat the egg whites to stiff snow. Gradually add the sugar and whisk until dissolved.
  • STEP 5 Spread it evenly over the filling.
  • STEP 6 Bake at 200 ° C for 10 minutes until brown meringue.
  • STEP 7 Leave to cool, then refrigerate until ready.

Notes

Use limes a little 'for this cake, as it helps the mixture to set firmly. It can be made a day in advance.