Lemon pie with lemon cream

Ingredients

7 digestive biscuits 30 g cow butter 1 lemon 3 eggs 2 egg whites 100 g caster sugar galaxy lemon cream

Execution

For the base, blend the biscuits and add the melted butter. spread them out to cover the bottom of a small baking tray and bake at 170°c for 10 minutes. let it cool. for the cream, place the 3 eggs, half the lemon juice, the lemon cream and 50 g of caster sugar in a metal bowl and mix. place it in a hot water bath and mix until thickened. as soon as the mixture becomes thick, pass it through a fine mesh strainer. pour the cream over the frozen base and place it in the fridge. for the meringue, beat the 2 egg whites in the mixer and as soon as they start to stiffen, add the rest of the caster sugar and continue to beat until thick. use a piping bag to create designs on the tart and brown the meringue with a kitchen blow torch. it is now ready to serve!