Serves 1
Directions
- 1Process the cookies with the butter until it looks like a sand and line a removable mold.
- 2In a bowl, mix all the cream ingredients and microwave at maximum power in 30-second intervals, stirring with a whisk between each batch until thickened.
- 3Pour the filling over the base and refrigerate for at least an hour.
- 4For the meringue, beat the whites with the sugar for a minute.
- 5Microwave for 1 min. Remove and beat for one more minute until it takes volume and is well consistent.
- 6Cover the cake and serve.
Ingredients
- 200 g galletitas (sin azúcar ni gluten o las que prefieras)
- 75 g manteca fundida o aceite de coco
- 2 yemas
- 50 g almidón de maíz
- 100 ml jugo de limón
- 200 ml leche (pude ser vegetal)
- 1 Ralladura de limón
- 1 Cda stevia o cualquier edulcorante
- 2 claras de huevo
- 60 g azúcar
Equipment
food processormoldbowlwhiskmicrowaveelectric mixer
Tips
- If you don't use a microwave, you can make the lemon cream over the fire in a pot until it thickens, and the meringue, beating the egg whites with a syrup made with sugar to the "ball" point when it makes large and thick bubbles.
Related recipes
Lattice Pie Crust
American · Dessert
Ina Garten's Crinkle Cut Chocolate Chip Cookies
American · Dessert
Coconut Custard Pie
American · Dessert
Boxed cake hack
American · Dessert
Salty Honey and Browned Butter Bars
American · Dessert1h 20m
Milk bread maple bar donut twists
American · Dessert
Hot Milk Sponge Cake
American · Dessert
Bananas Foster
American · Dessert
Whipped Cream Cake
American · Dessert
Teenage Mutant Ninja Turtle Pudding Pies
American · Dessert2h 26m
Salty Honey and Brown Butter Bars
American · Dessert
Peach Cobbler Butter Swim Biscuits
American · Dessert