Maya Angelou

“Comer es algo muy íntimo, muy sensual. Cuando invitas a alguien a sentarse a tu mesa y quieres cocinar para ellos, estás invitando a esa persona a tu vida”. MAYA ANGELOU

PASTEL DE LIMÓN CON MERENGUE

Lemon Meringue Pie

Ingredients
One 9-inch pie crust
For the filling:
1 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1 1/2 cups hot water
1 1/2 cups soft white bread crumbs (no crusts)
4 large egg yolks, whites reserved for meringue
1 tablespoon butter
The zest of one lemon
Juice of 2 lemons
For the meringue:
4 large egg whites
1/2 teaspoon salt
1 teaspoon cream of tartar
4 tablespoons sugar


In a 9-inch pie dish, bake pie crust at 450°F for 10 minutes, or until golden brown. Set aside to cool.
Turn oven down to 400°F. In a double boiler, mix sugar, cornstarch, and salt. Stir in hot water and combine until smooth. Add crumbs and continue mixing until smooth and thickened.
In a small bowl, beat egg yolks, and add a small amount of the mixture. Stir and then add it to the rest of the mixture. Cook over low to medium heat for 2 minutes. Add butter, lemon zest, and juice. Allow to cool slightly.
Make the meringue: beat egg whites with salt until frothy. Gradually add cream of tartar and sugar. Beat until stiff.
Pour the filling into the pre-baked shell. Pile meringue on top and cover the filling completely. Bake for 10 minutes or until lightly browned.