For the meringue:
butter or margarine to grease flour for dusting
3 egg whites at room temperature
1 pinch of salt
1 teaspoon of vanilla extract
For the filling:
1 1/4 cups of sugar
1 envelope of unsweetened gelatin
3 eggs, separated
3/4 cup of evaporated milk
3/4 cup of freshly squeezed lemon juice
lemon slices for garnish
mint leaves for garnish
For the meringue:
butter or margarine to grease flour for dusting
3 egg whites at room temperature
1 pinch of salt
1 teaspoon of vanilla extract
For the filling:
1 1/4 cups of sugar
1 envelope of unsweetened gelatin
3 eggs, separated
3/4 cup of evaporated milk
3/4 cup of freshly squeezed lemon juice
lemon slices for garnish
mint leaves for garnish
Grease a 23cm diameter cake pan with butter or margarine and dust with flour
Preheat the oven to low temperature (100°C)
In a bowl, whisk together egg whites and salt
Beat at high speed until stiff peaks form and gradually add sugar
Beat for 5 minutes
Add vanilla extract and mix well
Spread on the bottom and sides of the cake pan
Bake for 1 1/2 hours
Let cool in the oven for at least 1 hour, or overnight inside the oven
For the filling: combine sugar and gelatin in a saucepan
In another bowl, whisk together egg yolks and milk
Join the egg yolk mixture to the sugar-gelatin mixture and cook over low heat, stirring constantly, until the mixture thickens slightly and covers the back of a metal spoon
Do not let the cream boil
Remove from heat, add lemon juice and mix well
Refrigerate to thicken slightly
Stir occasionally
In a large bowl, beat egg whites until stiff peaks form
Gradually add remaining sugar (1/4 cup) and beat until firm
Join the lemon cream and whipped cream and mix delicately
Refrigerate until, when removing a spoonful of the cream, it maintains its shape
Arrange spoonfuls on top of the cake and refrigerate for about 2 hours
Garnish with lemon slices and mint leaves.
