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ESPAÑOL
PASTELES Y POSTRES
132
PASTEL DE LIMA DE LOS CAYOS
RENDIMIENTO: 1 PASTEL
1. Combine 1
1
2 taza de azúcar, la maizena y la sal en una cacerola de 2 cuartos.
Agregue el jugo de lima, el agua y las yemas de huevo; mezcle bien los
ingredientes. Agregue mantequilla y agregue gradualmente agua hirviendo. Haga
que la mezcla hierva a fuego moderado y cocine por 3 minutos, revolviendo
constantemente. Vierta la cáscara de lima y el colorante verde para comida mientras
revuelve. Retire la mezcla del fuego y deje que se enfríe por 20 minutos.
2. Bata las claras de los huevos con la mezcladora eléctrica a velocidad alta hasta
que queden espumosas. Agregue crémor tártaro y bata hasta que se formen
piquitos suaves. Continuando a velocidad alta, agregue gradualmente el azúcar
restante, batiendo hasta que se formen piquitos duros.
3. Vierta el relleno enfriado en la costra del pastel. Apile levemente merengue en
el relleno y úntelo hasta los bordes. Hornee a 350°F durante 15 minutos, o hasta
que se dore un poco. Permita que se enfríe por completo antes de servirlo.
POR PORCIÓN: (
1
8 PASTEL) APROXIMADAMENTE 398 CAL, 4 G PRO, 69 G CARB,
12 G GRASA, 91 MG COL, 240 MG SOD
2 tazas de azúcar, divididas
1
4 taza más 2 cucharadas de
maizena
1
4 cucharita de sal
1
2 taza de jugo de lima fresco
1
2 taza de agua fría
3 huevos, separados
2 cucharadas de mantequilla
1
1
2 tazas de agua hirviendo
1 cucharita de cáscara rallada
de lima fresca
Colorante verde para comida
(opcional)
1
4 cucharita de crémor tártaro
Costra para pastel de
9 pulgadas
132-133PIL1588200 11/10/09 10:30 AM Page 132
134


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