Lemon pie with meringue

Grease the spring form and cover with baking paper.

Mix the butter with the biscuits and a pinch of (sea) salt. Spread this mixture over the bottom of the spring form and press firmly.

Put the bottom in the fridge and make the lemon filling in the meantime. Beat the egg yolks and condensed milk lightly with a hand blender. Add lemon zest and juice to the mixture and stir well.

Preheat the oven to 180ºC.

Pour the lemon mixture on the bottom and bake for about 15 minutes in the oven until the filling is firm. Let the cake cool down and then put in the refrigerator for at least 2 hours.

Meanwhile, whisk the egg whites firmly. Add the sugar bit by bit until shiny, firm peaks occur.

Fold the whipped egg whites over the cake and with a crème brûlée burner burn the dots of the egg white golden brown or put the cake under the oven grill for another 2-3 minutes.