Total like, 7 hours. But most of that is cooling time, which sometimes went on longer than necessary but that’s okay. I’d say minimum 5 hours still though.

Pie doughs are tricky to get right, and you gotta have a little practice on merengue to know when it’s just right, not too loose or overbeaten. I wouldn’t say it’s an easy recipe, and calls for some more bougie equipment like fine mesh strainer, stand mixer, food processor. These could all be replaced with other methods though.

However the ingredients are pretty cheap, all I had to do was pick up some lemons really. Can’t hurt to try!

Though I wouldn’t envy you if you try to make merengue without a stand mixer. And if you don’t have a food processor perhaps try a different crust recipe.