Italian-Style Lemon Cake

Ingredients

• 200 g Flour
• 125 g butter
• 50 g sugar
• 1 pinch salt
• 1 egg yolk
• 500 g Ricotta
• 4 lemons (unprocessed)
• 200 g sugar
• powdered sugar (for dusting)
• 3 eggs

Instructions

1. 1.

   1. Sift the flour with sugar onto a work surface, mix in the salt and create a well in the center. Cut the cold butter into small pieces, place them in the well, add the egg yolk, pour in about 2–3 tbsp lukewarm water, and use a knife to cut through all ingredients until fine crumbs form.

2. 2.

   2. Quickly knead with hands into dough, shape into a ball, wrap in cling film and chill for about 30 minutes.

3. 3.

   3. Roll out the dough between two sheets of cling film slightly larger than the tart tin.

4. 4.

   4. Remove the top sheet of cling film.

5. 5.

   5. Line the tart tin with the dough and trim excess edges.

6. 6.

   6. For the filling, grate the zest of two lemons, juice one. Beat eggs with 100 g sugar until fluffy, add ricotta, lemon zest and juice, stir smooth.

7. 7.

   7. Spread the mixture over the crust.

8. 8.

   8. Smooth the top and bake in a preheated oven at 160 °C fan for about 40–50 minutes until golden brown.

9. 9.

   9. While baking, cut the remaining two lemons lengthwise into quarters and slice. Boil the remaining sugar with 100 ml water, add lemon slices, simmer for 3–4 minutes, then remove from heat and cool.

10. 10.

    10. Remove the cake from the oven, let it cool, lift it out of the tin, arrange drained lemon slices on top, dust with powdered sugar and briefly caramelize under a preheated grill.