pastel merengue de limon

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I made this morning pastel merengue de limon. For the pastel: 1 1/4 cups milk

2 ¼ teaspoons (one package) active dry yeast

2 eggs

8 tablespoons (1 stick) butter, melted and cooled

¼ cup granulated sugar

1 teaspoon salt

4 ¼ cups all-purpose flour, plus more for rolling out the dough

2 quarts neutral oil, for frying, plus more for the bowl

PREPARATION

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