Lemon Cake

Dessert recipes, including cakes that do not require more time and material costs are always popular. Recently, I tried to be really gentle, refreshing lemon cake with soft meringue.
Preparation of this cake does not require much cooking experience. The hardest part is probably a good beat whites with powdered sugar.
To prepare the cake bases do not need to knead the dough, use cookies. Well suited biscuits with melted milk.
What about lemon juice, I love a pronounced citrus flavor, so use the juice of three lemons.

Perfect for afternoon tea!

To prepare the lemon cake we need:

1 packet of biscuits
3 eggs
½ cans of condensed milk
2-3 lemon
lemon peel
100 grams of powdered sugar
70 grams of butter


To start shred, any way you want, a cookie.
Putting the resulting crumbs with the softened butter. Take the split mold, the bottom was covered with parchment paper.
Lay out the foundation for our cake and well compacted.
Next, pour into a bowl of sweetened condensed milk. Than condensed milk thicker the better. Separate the egg whites from the yolks. Add the yolks to the condensed milk and mix well.
Squeezing the juice from lemons (lemon juice, adjust to your taste), add it and zest of one lemon to our mix.
Spread the resulting mass into a mold (in the cookie from the base).
Beat whites with powdered sugar (as for meringue). Carefully lay out the resulting protein mass in the form.
Preheat the oven to 140 degrees. Bake for half an hour until our cake browns not.
Our lemon cake is ready.
Enjoy your tea!

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