• Preheat the oven to 356°F ( 180°C ).

Filling

• Separate the egg yolks from whites very carefully.
• In a bowl, add egg yolks and then beat them with a hand held mixer. While beating, add in condensed milk and then pour in lemon juice.
• Put the filling to chill in the refrigerator.

Biscuit Base

• In a food processor, add Maria cookies and softened butter. Beat until you get cookie powder.
• Pour this dough into a 8-inch cake pan and press it down firmly with the back of a spoon to flatten
• Take the filling out of the refrigerator and pour it on top of the biscuit base.

Meringue

• Beat egg whites on medium speed until soft peaks form, then add in sugar little by little beat on high speed. until stiff peaks form.

Assembly

• Take the filling out of the refrigerator and pour it on top of the biscuit base.
• Load up piping bag with meringue.
• Decorate the cake with the meringue, with the tips facing up, so that the cake looks pretty.
• Once the cake is decorated, put it in the oven. Wait for about 10 minutes meringue tips to brown.
• To serve it you have to wait until the filling is more set; therefore, allow it to cool to room temperature or put it directly to chill in the refrigerator.
• When the cake is cool and set, unmold it…. Et voilà! You have for dessert a delicious lemon meringue pie!