The best lemon pie: A simple, delicious, and irresistible dessert.

Crushing the Cookies: Place the champagne cookies in a food processor and process until they turn into fine crumbs. If you don’t have a food processor, put the cookies in a plastic bag and use a rolling pin to crush them.

Mixing with Butter: In a bowl, mix the cookie crumbs with the melted butter until you get a uniform mixture.

Lining the Pan: Next, cover the bottom and sides of a springform pan with the cookie and butter mixture, pressing firmly to compact the base. Set aside in the refrigerator while you prepare the filling.

Preparing the Filling:
First, in a bowl, combine the lemon juice, condensed milk, and heavy cream. Mix well until you achieve a smooth cream. Now add the lemon zest and mix again.

Adding to the Base: Pour the filling over the cookie base, spreading it evenly.

Refrigeration: Refrigerate the pie for at least 2 hours, or until the filling is firm.

Preparing the Topping:
Whipping the Egg Whites: Using a mixer, beat the egg whites until stiff peaks form. Then, gradually add the sugar, beating until you have a shiny, stable meringue.

Decorating the Pie: Spread the meringue over the filling, creating peaks with a spatula or spoon.

Finishing with Zest: Decorate the meringue with lemon zest.

Optional – Browning the Meringue: If desired, place the pie in a preheated oven at 356°F (180°C) for about 10 minutes, or until the meringue is lightly browned. This is optional, as the pie can also be served with raw meringue.

Serving: Remove the pie from the refrigerator (and the oven, if you browned the meringue) and carefully unmold. Serve the pie chilled.