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Start with the crust — mix everything, press it into a 26 cm (10-inch) springform pan lined with parchment paper on the bottom and sides, and let it chill in the fridge.
In the meantime, prepare the filling until smooth and pour it over the crust.
Bake at 180°C (356°F) on the middle rack with top and bottom heat for about 45–50 minutes. It will still be slightly jiggly in the center — that’s exactly how it should be.
Ten minutes before it finishes baking whip the egg whites, gradually add the sugar, and beat until stiff peaks form.
Remove from the oven and spread the meringue evenly on top.
Return it to the oven and bake for another 15–20 minutes, just until lightly golden.
Take it out, gently poke holes all over the surface, then place it back into the switched-off oven with the door slightly open and let it rest for about 15 minutes.
Remove from the oven and let it cool completely at room temperature.
Once cooled, cover and refrigerate overnight. As it cools overnight, moisture rises through the meringue and pulls the sugar to the surface… creating those golden tears.