We start with making the lemon curd. Scrub the lemons, using both the zest and the juice of both lemons. Put this in a saucepan along with 175 grams of sugar and 125 grams of butter and put on low heat.
Leave the pan on the fire until the butter and sugar have completely melted.
Stir the eggs in a large bowl.
Little by little, add the melted butter to the beaten eggs, stirring continuously. If you add too much of the melted butter at the same time or don’t stir it properly, the eggs may solidify and you will get scrambled eggs.
Once you’ve mixed everything, pour the mixture back into the pan and put it on low heat. Then let the lemon curd reduce well to a thick custard, this takes about 15 minutes. Do not forget to stir regularly to ensure that the lemon curd does not burn.
When the lemon curd has the right substance, pour it through a sieve into a container and let it cool down.
Now we continue with the bottom. Grind 150 grams of biscuits in a food processor.
Melt 65 grams of butter in a pan. You can also use the microwave, but keep an eye on this. If you don’t do this, your entire microwave will be full of butter.
Use some of the melted butter to grease the springform pan. Place baking paper on the bottom of the spring form.
Add the biscuit crumbs to the rest of the melted butter and stir.
Spoon the crumbs into the cake tin and press. Then put the bottom in the fridge for 15 minutes.
For the meringue topping we mix 3 proteins. Add the sugar little by little.
Beat until stiff until nice white peaks, this takes 10-15 minutes.
Heat the marshmallows in the microwave for 30 seconds at 900 watts.
Spoon the marshmallows into the beaten egg whites.
Remove the bottom from the refrigerator and fill with the cooled lemon curd. Deposit the meringue here.
Use the burner to color the meringue nicely.