Before you start the preparation, preheat the oven to 180°C. Grease a 26 cm springform pan. Crush the butter cookies and melt the butter. Grind the crushed biscuits and melted butter together in a blender until they form a dough. Spread the mixture evenly in the springform pan.
Separate the eggs (from the yolks) and beat the egg whites with the sugar until the mixture is stiff. Pour out the Bonny Sweetened Condensed Milk into a bowl, add the yolks, the peel of one lemon and the juice of 3 lemons and spread the mixture on the cookie dough. Place the stiff egg whites on top. Put the cake in the oven and bake for 30 minutes.
When removing it from the oven, take care, because otherwise the cake could collapse. Wait for ten minutes before opening the springform pan. Finally, enjoy your Brazilian Lemon Cake.
The easiest way to separate eggs: crack the eggs into a bowl, squeeze a clean PET bottle gently together and suck up each yolk. Squeeze the bottle again over a second bowl and the yolk will come out neatly.