Spanish lemon cake with meringue topping

Ingredients for 1 servings:

• 200 g butter biscuits
• 375 g condensed milk, sweetened (Milkmaid)
• 3 m.-sized lemon(s)
• 3 m.-sized eggs
• 5 tbsp sugar
• 125 g butter

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Wow effect

Preheat the oven to 180°C (350°F). Grease a 26cm round cake pan. Chop the butter biscuits and butter in a food processor until you get a dough (like sticky sand). Spread this dough evenly in the pan. Separate the eggs and beat the egg whites with the sugar, gradually adding them, until stiff (not too stiff). Place the milk powder in a bowl. Wash 1 lemon and grate the zest with a grater and add to the milk powder. Squeeze 3 lemons and add the juice to the bowl. Add the egg yolks to the mixture. Mix everything thoroughly with a mixer and spread evenly over the biscuit dough. Then carefully spread the stiff egg whites evenly over the milk powder mixture. Use a fork to make small hooks in the mixture (this looks nice). Bake in the preheated oven for 30 minutes. Very important: When the oven turns off, do not open the oven door under any circumstances; wait another 10 minutes. Then gradually open the oven door a little more every 5 minutes (this works well with a wooden spoon wedged between the two). If you open the oven door too quickly, the meringue will collapse immediately. So many people have asked me for this recipe after eating this cake.