Prepare the Base: Mix the crushed cookies with melted butter until well combined. Press the mixture into the bottom of a foot mold and create an outer edge. Bake at 180°C (350°F) for 10 minutes, then let cool.

Make the Filling: In a large bowl, combine egg yolks and lemon zest. Gradually add the condensed milk followed by the fresh lemon juice until everything is well integrated. Pour the mixture on top of the cooled cookie base. Bake for another 15-20 minutes at the same temperature or until the filling is firm to the touch.

Whip the Merengue: While the filling bakes, beat the egg whites in a clean bowl. Once soft peaks form, gradually incorporate the sugar and, if you're using it, the Cremor Tartaro. Continue beating until you achieve firm and bright peaks.

Assemble the Dessert: After the filling is baked and has cooled slightly, spread the meringue generously over the top, creating peaks with a spatula or pastry bag.

Brown the Meringue: Return the assembled dessert to the oven and bake at 180°C (350°F) for about 10 minutes or until the meringue turns a lovely golden color.

Cool and Serve: Allow the Lemon Foot to cool completely before slicing. This will help the filling set and enhance the flavors.