This biscuit cake, with a creamy lemon filling and a topping of fluffy meringue, is super easy and quick to make. In addition to whole grain butter biscuits, you need a can of sweetened condensed milk and the juice and zest of lemons. A sweet and refreshing cake that the whole family will love. In England it is known as lemon meringue pie. It tastes good as a dessert or as a perfect cake at the coffee table.
For the base:
90 grams of butter, soft
30 grams of raw cane sugar
200 grams of whole wheat shortbread biscuits
For the filling:
400 grams of sweetened condensed milk (e.g. milkmaid)
3 yolks
2 lemons, zest and juice
For the meringue topping:
3 egg whites
175 grams of icing sugar
1. In an electric blender, chop the shortbread biscuits into a fine powder. Add the softened butter and sugar and mix until combined.
2. In a lightly greased flan dish or spring form tin, press the biscuit-butter mixture in, by using the back of a spoon. Make sure also to bring the mixture up the sides of the dish or the cake tin.
3. Place the flan dish in the fridge while you prepare the filling.
4. Put the sweetened condensed milk in a bowl and gradually add the three egg yolks, the finely grated lemon zest and the lemon juice whilst stirring with an electric whisk.
5. Take the cake base out of the fridge and fill in the lemon cream and smooth it out.
6. Now beat the three egg whites in another bowl until stiff, then add the icing sugar spoon by spoon whilst stirring with the electric whisk.
7. Carefully put the meringue in portions on the lemon cream, smooth it out with the back of a spoon so that the edge of the biscuit crumbs is covered as completely as possible.
8. Then the meringue is worked on the surface with the spoon in small circular movements so that it gets slight peaks.
9. Now bake the cake in the preheated oven at 190° C for 20 minutes until the meringue on the surface starts to turn slightly golden.
10. Finally, let the cake cool down for about half an hour so that it can set.
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