Cookie Dough: Place the 200gr of previously pulverized Maria biscuit (in blender, or Honey Maid Graham craker crumbs that comes ready) in pyrex preferably round and low.
Then the butter is melted and added to the cookie and mixed evenly to make a dough. Crush the dough against the pyrex (with a glass, a spoon) until it is firm in the pyrex.
Filling the Pie: Then in the blender place the 2 yolks of eggs (yellow), along with the condensed milk and 1/4 cup of lemon juice. It is liquefied at high speed for 2 min until the mixture is homogeneous. The lemon may vary depending on the acidity of the lemons, the mixture should be a bit acidic to compensate for the sweetness of the meringue.
Merengue: With a hand blender beat egg whites until peaks form. Add the sugar and vanilla.
Foot Assembly: the pie filling is placed on the dough, then the meringue is added (ideally with a sleeve to make sighs) or it is shaped into spikes with a fork. Bake in Broil for 3 min until the meringue has golden touches. Allow to cool and place in the refrigerator at least 2 hours before serving.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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