Cake Recipe: Lemon cake

INGREDIENTS:
150 grams of flour
A pinch of salt
90 grams of butter
One egg yolk
A teaspoon and a half of sugar
Three or four teaspoons of water
For the filling:
A lemon
Two tablespoons of sugar
Two teaspoons of corn flour (Am. corn starch)
Two eggs
A teaspoon of butter
120 grams of sugar
PREPARATION:
Sieve the flour and salt over a bowl, add the butter chopped into pieces. Mix
with the tips of the fingers, add the beaten egg yolk with two teaspoons of
water and the sugar. Mix together with a spatula until the mixture acquires
body (add a little more water if necessary). Make a ball, work the mixture a
little out of the bowl and leave it covered in the fridge for half an hour.

Take it out, roll out with the rolling pin until you get a layer hardly half a
centimetre thick. Grease-paper the mould (Am. mold) make a hole in the
bottom or add some vegetables so that the cake does not hollow and bake in a
hot oven for fifteen minutes. Take out, leave to cool and take out of the mould.
While the mixture is in the oven, cut the lemon rind into very fine strips (do not
cut the pith). Squeeze out the juice and put to one side. Put the rind in a small
saucepan with two level tablespoons of sugar and a quarter of a litre of water,
heat over a low flame until the sugar dissolves. Bring to the boil and take off
the heat.
Dissolve the corn flour in a bowl with three tablespoons of lemon juice, add the
prepared syrup through a strainer and, without stirring, add the yolks one by
one and then the butter. Stir. The mixture should become thick, if it does not
thicken, hold it over the heat without allowing it to boil. Spread the cream over
the cake mixture.
Whip the egg whites to a stiff froth, adding half the sugar when the whites
begin to froth up and the rest (except for a teaspoon) at the end. Spread the
meringue over the cream, making sure it does not go over the edges, and
sprinkle on the sugar left over then bake in a medium oven for half an hour.

La historia del pay de limon es tradicional de la cocina estadounidense y

britnica, si bien se conoce en muchos otros lugares, y se consume como
postre o como parte de la merienda.

Es de origen Britnico y de ah pas a los EEUU, originalmente en la Gran

Bretaa hechas a mediados del siglo XIX.Se elabora una mezcla de jugo de
limn, azcar y yemas de huevo, que se pone a cocer delicadamente a bao
mara, se sirve a la hora del t para acompaar rebanadas de pan y scones

Beer Margaritas

1 (12 fluid ounce) can frozen limeade concentrate

12 fluid ounces tequila
12 fluid ounces water
12 fluid ounces beer
ice
1 lime, cut into wedges

Preparacin:
Pour limeade, tequila, water, and beer into a large pitcher. Stir until well-blended, and limeade has melted. Add
plenty of ice, and garnish with lime wedges. Adjust with additional water, if needed.