3 eggs (separated into whites and yolks)
4 tablespoons of sugar
1/2 tablespoon of grated lemon zest
2 tablespoons of freshly squeezed lemon juice
1/4 cup of butter (50g)
1 1/4 cups of crushed Maria biscuits (190g)
1 cup of raspberry jelly (300g)
1 cup of fresh whipped cream (240ml)
3 eggs (separated into whites and yolks)
4 tablespoons of sugar
1/2 tablespoon of grated lemon zest
2 tablespoons of freshly squeezed lemon juice
1/4 cup of butter (50g)
1 1/4 cups of crushed Maria biscuits (190g)
1 cup of raspberry jelly (300g)
1 cup of fresh whipped cream (240ml)
In a small refrigerator, mix the egg yolks with 2 tablespoons of sugar and the lemon zest and juice
Microwave on medium power for 3 minutes, stirring twice during that time, until the mixture thickens
Remove from microwave and let cool
In a medium bowl, melt the butter in a medium-sized oven at low heat for 1 minute
Add 1 cup of crushed Maria biscuits and mix until moistened
Pour into a small refrigerator with a diameter of 22.5 cm and press onto the bottom using a spatula
Use a spoon to spread the raspberry jelly on top. Reserve
In another bowl, whip the egg whites until stiff peaks form. Reserve
In another bowl, whip the cream until stiff peaks form
Add to the lemon mixture and fold in the egg whites gently with a spatula or wooden spoon
Spread this mixture over the raspberry jelly in the refrigerator
Sprinkle remaining crushed Maria biscuits on top
Chill in the refrigerator for about 1 hour and serve
(approximately 263 calories per slice)
