Simple and Easy Lemon Merengada Tart | Irresistible Homemade Recipe

INGREDIENTS:

• 1 roll of shortcrust pastry
• 6 eggs
• 170 g of sugar
• juice of 1 lemon
• 1 can of condensed milk

PREPARATION:

Preheat the oven to 180ºC. Line a tart pan with 1 roll of shortcrust pastry and prick the bottom with a fork to prevent the dough from swelling.

In a bowl, beat the egg yolks, egg, can of condensed milk and lemon juice. Mix well until you obtain a homogeneous cream.

Pour the lemon filling over the dough and bake at 180ºC for 25 minutes.

While the filling is cooking, let's prepare the meringue, beat the 5 egg whites until stiff. When they start to gain volume, add the sugar (for the meringue) little by little and continue beating until the meringue is shiny and firm.

Remove the pie from the oven. Distribute the meringue over the top with a spatula or piping bag, forming peaks. Return to the oven at 180ºC until the meringue is golden.

Let it cool completely before cutting and serving. The pie gets even better after 1-2 hours in the fridge.