For the sweetened condensed milk, heat 300 ml of milk, 200 ml of cream and 250 g of sugar in a large saucepan and simmer for about 40 - 50 minutes with a gentle bubbling effect, until it has the consistency of condensed milk with a caramel color. You can also stir in 1 - 2 teaspoons of cornstarch towards the end so that it thickens a little. Makes approx. 400 g sweetened condensed milk. This is put in a lockable container and put in a cool place.
For the shortbread base, either crush 1.5 packs of shortbread and mix with 100 g of melted butter, or make a simple shortcrust pastry. To do this, preheat the oven to 180 ° C and grease a springform pan with butter.
Mix 150 g flour, 75 g sugar, 1 whole egg and a pinch of salt, work in the 200 g cold butter with a fork until it becomes a smooth dough. If the mixture is still too soft, add a little more flour. Knead the mixture with cold hands and use it to line the bottom of the springform pan. Bake for about 25 minutes, remove and allow to cool.
For the lemon cream, mix the chilled sweetened condensed milk with the 4 egg yolks and 200 ml lemon or lime juice, pour over the cooled base and bake at 180 ° C for about 15-20 minutes. Take out and let cool.
Beat 4 egg whites into very stiff egg whites, slowly pour in the 75 g sugar. Spread the meringue evenly over the cooled lemon cream and bake again at 180 ° C for 15 minutes. Be careful, the meringue topping must not get too brown! Let the cake cool down completely before it can be served.
Tip: It is best to use a springform pan. The cake is very soft due to the liquid lemon cream and is therefore difficult to take out of a silicone mold.
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