INGREDIENTS:
1.- pastry.
2.- Lemon cream
3.- meringue.








GROUND BROKEN FOR:

.-200g flour
.- 100grams of butter
.- 1 huevo
.- 200 grs sugar

.- knead with hands butter, we mix the sugar with the flour and add the powdered butter, and knead, we add the egg and knead until a dough dominable, cover a removable mold with it and bake at 190º about 20 minutes. sacamos y reservamos.


FOR LEMON CREAM:
.- 200 grs sugar
.- juice 2 lime
.- rayadura of 1 lemon
.- 200 milk
.- 4 yolks
.- 3 tablespoons cornstarch
.- 2 tablespoons butter


.- Dissolve cornstarch in milk, we beat the yolks with the sugar in a saucepan until they form a cream, we add the milk with the cornstarch and put the fire, we add the lemon rayadura, when it begins to thicken without letting it boil add the lemon juice and stir a little more, just when you go to boil remove from heat and stir well, adding the butter until it is integrated. We put inside the dough and baked broken.


For Meringue:
.- 4 Egg whites
.- 100 grs de azúcar glas
.- a pinch of salt


Whisk in a bowl the egg whites with the pinch of salt until stiff, when they are already assembled, the sugar is added little by little, with the help of the pastry bag and a curled nozzle, we make mounds on the lemon cream that is inside the shortcrust pastry,  put in the oven to gratin a few minutes, let cool and eat very cold.
MAR MARCOS