Milk
1 cup (ch) of wheat flour
1/3 cup (ch) of cold butter, cut into pieces
2 tablespoons (sopa) of cold water
Crema
6 tablespoons (sopa) of cornstarch
3 tablespoons (sopa) of wheat flour
1 1/2 cups (ch) of sugar
1/4 teaspoon of salt
2 cups (ch) of water
4 egg yolks, slightly beaten
1/4 cup (ch) of lemon juice
1 tablespoon (sopa) of grated lemon zest
1 tablespoon (sopa) of butter
Meringue
2 egg whites
1/2 teaspoon of baking powder
1 1/4 cups (ch) of sugar
Milk
1 cup (ch) of wheat flour
1/3 cup (ch) of cold butter, cut into pieces
2 tablespoons (sopa) of cold water
Crema
6 tablespoons (sopa) of cornstarch
3 tablespoons (sopa) of wheat flour
1 1/2 cups (ch) of sugar
1/4 teaspoon of salt
2 cups (ch) of water
4 egg yolks, slightly beaten
1/4 cup (ch) of lemon juice
1 tablespoon (sopa) of grated lemon zest
1 tablespoon (sopa) of butter
Meringue
2 egg whites
1/2 teaspoon of baking powder
1 1/4 cups (ch) of sugar
In a bowl, mix the flour and butter until it forms a crumbly mixture
Add in the water and knead with your hands until it forms a ball
Shape the dough into a circle
Roll out the dough thinly on a floured surface
Cover with plastic wrap and let it rest in the refrigerator for 30 minutes
Bake at 180°C (350°F)
With a fork, make small holes in the bottom and sides of the dough
Place four paper liners on top of it
Bake until firm
Remove the paper liner
Allow to cool until golden brown
Filling
Keep the oven at 180°C (350°F)
In a pan, mix together cornstarch, flour, sugar, and salt
Add in the water gradually and whisk until smooth
Remove from heat
Add in a little of the mixture to the egg yolks and beat with an electric mixer
Pour the mixture into the pan and cook over low heat, stirring occasionally, until it thickens
Remove from heat
Add in the remaining ingredients and mix well
Fill the dough with the cream
Meringue
In a mixer, whip the egg whites with baking powder until foamy
Add in the sugar gradually, whipping until stiff peaks form
Spoon over the filling
Bake at 180°C (350°F) until golden brown
Cool and serve.
