LEMON AND MERENGUE CAKE

Instructions

1. The oven is preheated to 190o
2. We placed the puff pastry in the mold (24 cm. ), which was square, so I cut the edges to make it round, and covered it with baking paper. I cut it out after putting it in the mold. Keep the clippings for future reference.
3. The edges must be at least 2 cm tall.
4. We added some legumes on top to make it heavier and baked it for 10-12 minutes. Remove the chickpeas and the parchment paper and bake for another 5 minutes. After we allowed it to cool.
5. If the puff pastry has cracked or there is a hole in it, we must cover it with a very thin layer of puff pastry that we have previously cut out. As a result, nothing will come out when you fill it out later.
6. In a mixing bowl, combine the cornstarch with 50 g of sugar (reserve the rest of the sugar for the end) and add about 15-20 ml of the 275 ml of water required to make a paste.
7. We heated the rest of the water and the lemon zest in a saucepan. When it is very hot but not boiling, add the lemon juice and the previously prepared cornstarch, sugar, and water mixture.
8. We cook until it thickens without stopping to beat to avoid lumps.
9. When it is thick enough, we add the butter, melt it, then add the yolks one at a time (beating between each one), and leave it on the heat for another minute.
10. Pour the filling over the puff pastry, allow to cool slightly, and then chill for at least 30 minutes.
11. When it has been in the fridge for at least 30 minutes, we preheat the oven to 150oF and begin making the meringue.
12. The meringue can be made by hand; it is more expensive, but it is possible.
13. We put the whites in a bowl and begin vigorously beating them. We're gradually adding the sugar that we separated earlier. When a drop of liquid remains in the whisk and does not fall off, we know it's done!