Lemon and meringue cake with cookie base

Yesterday I posted a photo of this lemon meringue tart with cookie base, and I asked if you wanted the recipe, and the response has been overwhelming! So promises are promises and here I am late at night writing this classic recipe, which we love at home. That contrast of the acid with the meringue is brutal!

INGREDIENTS:

• 200 gr of Maria or digestive cookies
• 200 gr of butter
• 4 eggs
• 150 ml lemon juice
• 150 gr sugar
• A little lemon peel

FOR THE MERINGUE :

•  3 egg whites
• 180 gr sugar
• 60 ml of water
• A few drops of lemon
• One tablespoon of powdered sugar

STEP BY STEP RECIPE:

1. With a food processor, crush the cookies and then add 100 gr. of softened butter, that is to say, butter that you have left at room temperature until it has a soft texture, that is why it is called softened, and stir until the butter is integrated.
2. In a baking dish of about 18-22 cm in diameter, pour the previous mixture and, with the help of a spatula, press the mixture evenly throughout the base until it is very firm. Place in the refrigerator to set for at least one hour.
3. To make the lemon cream, the first thing to do is to pulverize the sugar until it is very fine. Put it in the food processor and keep it at maximum power for about 10 seconds or until you see that it is fine. Add half, more or less, of the peel of a lemon (but be careful to put only the yellow part, because the white part is bitter) and grind again.
4. Now add the other 100 grams of butter, the 4 eggs and the lemon juice and beat until well blended.
5. Put everything in a saucepan over medium heat and keep stirring with a whisk for 6 minutes, you will see that the mixture thickens.
6. Pour the mixture over the cookie base, let it cool a little and then put it back in the refrigerator.
7. Now it's time to make the Swiss meringue, which I have already made in several recipes and I will explain it following this one. link in item 6.
8. Turn on the oven broiler. Put the meringue in a piping bag with a round and wide mouth nozzle, and make the little cones shown in the photo, or it also looks great putting all the meringue with the spatula and give it a mountain shape. You can also make spirals, etc., depending on the nozzles you have or do not have!
9. Put the cake halfway in the oven and make sure it does not burn, depending on the oven, it can brown very quickly and be scorched in a flash, so be careful!

And that's it, with this write-up of my lemon meringue tart with cookie base, I'm going to bed with the desire to make another one, but tomorrow is another day....

With all my love,

My instagram: @cocinayviajes

Mireia Alum