Instructions
- To make the cookie crust:
- PREHEAT oven to 350°F. Line a 8 x 8 -inch baking dish with parchment on both sides. This pie is kinda sticky so I really think parchment is the way to go.
- MIX, in a stand-up bowl with the paddle attachment (OR a medium bowl and an electric hand mixer), combine the butter and sugar. Beat until smooth and fluffy, about 1 minute. Add the flour and and salt; mix until just combined. It will be crumbly.
- TRANSFER to the prepared baking dish and press into the bottom until it’s an even layer. Place the baking dish in the oven to bake for about 12 minutes.
- To make the limón filling:
- MIX, in a stand-up bowl with the paddle attachment (OR in a clean medium bowl and an electric hand mixer), add the egg yolks, flour, lemon juice, lime juice and salt. Beat until smooth.
- POUR the limón filling into the baking dish on top of the par-baked crust. Transfer to the oven to bake for an additional 15 minutes, until the top is just a little bit jiggly. Remove from the oven and allow to cool for 1 hour. Transfer to the fridge to chill for at least 2 hours before serving.
- To make the meringue topping:
- MIX, in a stand-up bowl with the whisk attachment (OR in a clean small bowl and an electric hand mixer), add the egg whites. Beat until foamy, about 2 minutes. Add the sugar and salt; and beat until stiff peaks form, about 4 minutes. Transfer to a piping tip with the desired tip (I used a star tip).
- Recipe Credit to Adrianna Adarme from A Cozy Kitchen
