100 ml of fino or verna lemon juice
1 tablespoon lemon zest
120 gr of sugar
1 tbsp cornstarch
150 g of condensed milk
80 gr of butter
3 egg whites
100 g of butter cookies (milled)
Mix the eggs in a bowl and beat well, add the sugar, cornstarch, the lemon zest, lemon juice and condensed milk and mix.
Put the bowl in a bain-marie and cook until it takes shape. Once it has texture remove from heat and add the cold butter in cubes so that the cream shines. Set aside in a pastry bag a couple of hours in the refrigerator to cool.
Put the egg whites in a bowl and beat with electric rods until it begins to mount. Add the sugar little by little until the meringue makes firm peaks. Set aside in a pastry bag.
In glasses put a couple of tablespoons of the milled cookies at the base. On top add the lemon cream and finish with the meringue and lemon zest. Optionally, you can use a blowtorch if you want to toast the meringue.