Peach Meringue "Pie"

1		egg yolk
3  ounces		sugar
1/4  cup		milk
2  tablespoons		limoncello
1		egg white
1  pinch		salt
1		peach

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1). Preheat the oven to 400.
2). Cut the peach in half and remove pit. Place on lightly sprayed baking sheet (cut down) and cook for about 5 minutes. Turn over and cook for an additional five minutes.
3). To Make the custard: Beat the egg yolk with 1.5 oz of sugar in a thick-bottomed pan. Meanwhile, in a separate pot, bring milk to boil.
4). Add boiling milk to sugar egg mixture, very slowly. Then, add the liqueur and continue to heat until thick. Stir constantly.
5). To make the meringue: Put metal bowl and beaters in fridge to cool for a couple of hours. When chilled, beat egg white until foamy. Add 1.5 oz of sugar and beat until stiff peaks form and the mixture looks glossy.
6). To assemble: Put custard in peach half, top with a dollop of meringue. Bake until golden (about 5 minutes). Conversely, you can serve the custard on the side.