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- Ingredients
- Recipe
- 1 and 1/2 packet of cornstarch cookies (300g)300 g
- tablespoons cold butter, cubed5 tablespoon
- FILLING: box of lemon flavored gelatin powder1 unit(s)
- cup of iced water1/2 cup
- cans of condensed milk2 can(s)
- cup (tea) of concentrated lemon juice1 cup
- can of sour cream (300g)1 can(s)
- COVERAGE: 2 egg whites2 g
- tablespoons of sugar3 tablespoon
- Lemon zest for sprinkling0 g
- Grind the cookies in a blender and pour into a bowl. Add the butter and knead with your fingertips until you get a crumbly texture. Forre the bottom and side of a medium refractory with the dough and take it to the medium oven, preheated, for 15 minutes.
- Remove from the oven and let cool. For the filling, dissolve the gelatin in the hot water and hit the blender with the condensed milk, juice and cream until smooth. Spread on the platter and smooth with a spatula.
- For the frosting, beat the egg whites in a mixer or with a hand mixer and add the sugar, little by little, beating until they form a meringue. Distribute the meringue over the cream, forming peaks, and sprinkle with lemon zest. Place in the fridge for 2 hours before serving.
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