Meringue lemon cake
This is a must try recipe, for sure! You need 14 digestive biscuits finely chopped, mixed with 6.24oz of melted butter. Put the mixture into an oven round tray of 9 inches diameter, to make a crust. Push carefully also on the sides of the tray, just to make sure you get the same thickness for your crust.
The next step is also the yummy one! You have to mix 14.24oz of condensed milk with three egg yolks and the zest and juice of two lemons, until mixture is getting thick. Pour the lemon cream delight over the crust and put the tray into the fridge just to keep it fresh while you get to the next level: the meringue!
You have to mix three egg whites with 6.24oz of caster sugar. Make sure you add the sugar little by little, one tablespoon at a time, until the mixture looks shiny and thick. Take the oven tray with the lemon cream out of the fridge and add the meringue on top. Put everything into the oven until it looks pale brown. It’s a delicious cake to enjoy even if it’s still warm.
If you think meringue could be too much for you, you can enjoy the lemon cake just the way it is. In the meantime, if you are not crazy about lemon cream, you can replace it with your favorite fruits jelly or jam and keep the meringue on top!
And now the last ”if”: you can use a kitchen torch, if your adventure spirit is high and you will turn your meringue pale brown with darker accents here and there. It is all up to you! The taste is heavenly, anyway!