The size of the mold is going to depend on the thickness of the cookie base you prefer.


2 packages of maria cookies

150gr unsalted margarine

2 cans of condensed milk

2 cups lemon juice

For the meringue:

6 egg whites (7 if they are small eggs)

1 ¾ cup of sugar (you can use icing sugar for better results)

Lemon zest

Vanilla essence


Crush the maria crackers in a blender and then knead them with the melted butter in a bowl.

Adjust the consistency according to your preference by adding more butter or cookie powder. Distribute the cookie we obtained in the bottom of the mold and compact with your hands.

Whisk the lemon juice with the condensed milk until well integrated.

Now pour the resulting mixture on top of the cookie according to the amount of your preference and spread carefully.

The Meringue:

-Mix sugar and egg whites and bake them in a double boiler for 5 minutes, stirring quickly so they don't burn.

-You will know they are ready when you put your finger in and they feel hot without burning.

-Immediately after, take them to the mixer.

-You can decorate the meringue as you prefer.

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