Cookie Dough: Place the 200g of crushed Maria cookies (in a blender, or ready-made Honey Maid Graham cracker crumbs) in a preferably round and shallow pyrex.
Then melt the butter and add it to the cookie crumbs, mixing evenly until a dough forms. Press the dough against the pyrex (with a glass or spoon) until it is firm in the pyrex.
Pie Filling: Then place the 2 egg yolks (yellow) in the blender along with the condensed milk and 1/4 cup of lemon juice. Blend on high speed for 2 minutes until the mixture is smooth. The acidity of the lemon can vary depending on the lemons used; the mixture should be slightly acidic to balance the sweetness of the meringue.
Meringue: Using a hand mixer, beat the egg whites until stiff peaks form. Add the sugar and vanilla.
Assembling the Pie: Place the pie filling over the crust, then add the meringue (ideally using a piping bag to create peaks) or shape peaks with a fork. Bake on Broil for 3 minutes until the meringue has golden tips. Let cool and refrigerate for at least 2 hours before serving.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?