Lemon pie
🍋Ingredients
For the base:
• 1 and 1/2 cups crushed Maria cookies
• 1/3 cup melted butter
For the filling:
• 1 can (397 grams) of condensed milk
• 1/2 cup fresh lemon juice
• Zest of 1 lemon
• 4 egg yolks
For the Meringue:
• 4 egg whites
• 1 cup of sugar
• 1/2 teaspoon cream of tartar (optional to stabilize)
Instructions🍋

1. Base: Mix the crushed cookies with the melted butter until well combined. Press the mixture into the bottom of a pie plate and come up over the edges. Bake at 180°C (350°F) for 10 minutes and let cool.
2. Filling: Combine the egg yolks and lemon zest in a large bowl. Add the condensed milk and then the lemon juice until everything is combined. Pour over the biscuit base and bake for another 15-20 minutes at the same temperature, or until the filling is firm to the touch.
3. Meringue: While the filling is baking, beat the egg whites until they form soft peaks. Gradually add the sugar, and if using, the cream of tartar. Continue beating until they form firm, glossy peaks.
4. Assemble: Once the filling is baked and slightly cooled, spread the meringue over the surface, forming peaks with a spatula or with the help of a pastry bag.
5. Gratin: Bake the pie again at 180°C (350°F) for about 10 minutes or until the meringue is golden.
6. Cool: Let cool completely before cutting to allow the filling to set.
This recipe will give you a lemon pie with a crunchy base, a creamy, tangy filling, and a sweet, toasted meringue on top, very similar to the one in your picture