Lemon Cake
Zitronenkuchen is a recipe with fresh ingredients from the shortcrust pastry category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g Flour
- 75 g sugar
- a pinch salt
- 125 g butter
- 1 egg
- butter (for the pan)
- flour (for dusting)
- dried legumes (for blind baking)
- 2 untreated lemons
- 5 egg yolks
- 100 g sugar
- 400 ml sweetened condensed milk
Instructions
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1.
Mix flour, sugar and salt for the dough on a work surface. Create a well in the center and crack the egg into it. Use a large knife to cut through until small crumbs form. Then knead with hands into a smooth dough, wrap in foil and chill in the fridge for about 30 minutes.
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2.
Preheat the oven to 160 °C fan and butter a springform pan. Roll out the dough on a floured surface slightly larger than the pan, place it inside, press down and shape a rim. Line with parchment paper and weigh down with dried legumes. Bake in the oven for about 15 minutes, then remove the legumes and paper and let cool.
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3.
For the filling wash lemons hot, grate the peel of one lemon, zest the other with a zester. Squeeze out juice from both. Beat egg yolks with sugar until creamy and stir in condensed milk. Add lemon juice and zest and mix well.
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4.
Reduce oven temperature to 140 °C. Spread the cream over the cake base and bake again for about 30 minutes. Remove from oven, garnish with lemon zest and serve warm or cooled as desired.
