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- Ingredients
- Recipe
- Maizena Biscuit200 g
- Butter2 tablespoon
- Lemon juice4 unit(s)
- Condensed milk1 can(s)
- Sour cream1 can(s)
- Egg white4 unit(s)
- Sugar3 tablespoon
- Lemon zest1 unit(s)
- For the base: Grind the cornstarch biscuit in a food processor or blender
- Add the butter and mix until incorporated.
- Wrap this mixture around the bottom and sides of a removable rim pan.
- Bake in a preheated oven at 200 degrees for 10 minutes. Reserve.
- For the filling: In a bowl, gently mix the condensed milk, the cream and the lemon juice.
- Pour over the biscuit base and place in the fridge.
- For the frosting: In a mixer, beat the egg whites.
- Add the sugar and continue beating until you reach the sigh point.
- Pour over the filling and bake in the oven for 10 minutes, or until golden.
- Let it cool down and put it in the fridge for 8 hours.
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