Classic Brazilian Lemon Meringue Pie

Pulse the Maria biscuits in a food processor until fine crumbs form

Add the margarine and pulse until the mixture resembles wet sand

Pour the mixture into a 27 cm (10.6 inch) removable-bottom tart pan

Press the crumbs evenly into the bottom and up the sides of the pan

Bake in a preheated oven at 180°C (350°F) for about 10 minutes

Blend the sweetened condensed milk, heavy cream, and lemon juice in a blender until smooth and thick

Pour the filling over the cooled crust

Refrigerate for 30 minutes

Beat the egg whites until stiff peaks form

Gradually add the sugar and continue beating until glossy and stiff

Spread the meringue over the chilled filling, sealing the edges to the crust

Bake until the meringue is golden

Remove the outer ring of the springform pan

Sprinkle with lemon zest

To reduce the tart's acidity, you can omit one lemon from the recipe