By Adriana Cuevas
Translated by Herbert Meck
For the dough:
– 1.5 butter cookie packets or about 300g.
– melted butter, about 2 tablespoons
For the filling:
– 3 limes or lemons
– 400g sweetened condensed milk. (Mostly found at REWE)
– 3 egg yolks
For the meringue topping:
– 3 egg whites
– 7 tablespoons sugar
– 1 pinch of salt
Crumble the butter cookies
Mix melted butter with crushed butter cookies. The consistency is lumpy. Pour the dough into a mold until it is completely covered.
Preheat the oven to 180 degrees C top/bottom heat.
Bake the mold with the dough for about 8 minutes or until the dough hardens a little.Mix the condensed milk, egg yolk and lemon juice together. Then add to the mold with the dough. Bake for a maximum of 10 minutes.
Mix egg whites and salt in a large bowl until egg whites are slightly stiff. With hand mixer running, add sugar one tablespoon at a time until egg whites are very stiff. Do not beat too long. Spread the beaten egg whites over the filling. Put a little more on the center of the cake and also make sure that the edge of the dough is covered as well. Use the back of a spoon or rubber scraper to make decorative waves in the beaten egg whites.
Bake the pie on the middle rack for 5-7 minutes, until the beaten egg white is lightly browned. It should not get too dark. Cool the Pie on a cooling rack in a cool room with no draft and refrigerate for at least 4 hours before serving. Bon appetit!