150g unsalted butter, room temperature
1 can condensed milk (+- 340g)
1 can double cream (+- 200g)
1/2 cup lemon juice
Preheat oven to 350 degrees F or 180 degrees C.
Mix by hand the butter, the egg yolks and 1 cup of flour in a bowl to form the base. Continue adding flour until the dough doesn’t stick anymore and starts to crumble a bit.
Put the dough in a round baking dish by squeezing the dough against the dish, go up the sides as well.
Poke the dough with a fork so the dough won’t bubble while cooking.
Put the dough in the oven until lightly golden.
Remove from the oven and set aside.
While you wait for the dough to cook start making the filling.
In a blender, mix the condensed milk double cream and lemon juice, blend it until frothy.
Add the filling to the dough after you took it out of the oven, and put it back in the oven for 10 minutes.
While you wait for that to cook, beat the egg whites with sugar until it makes peaks.
When the pie has finished cooking add the meringue on top of the filling and make designs on it.
Put it back in the oven until the meringue gets golden in a low heat.
Let it cool before serving.