Lemon Cake
Lemon cake is a recipe with fresh ingredients from the fruit cakes category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g flour
- 75 g sugar
- 1 egg yolk
- 1 pinch salt
- 125 g cold butter
- soft butter (for the pan)
- dried legumes (for blind baking)
- 8 untreated lemons
- 150 g butter
- 2 tbsp Cornstarch
- 300 g sugar
- 6 Eggs
- 40 ml orange liqueur
Instructions
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1.
For the dough mix flour with sugar, egg yolk and salt. Add butter in pieces and rub into curds with hands. Knead into a smooth dough, adding water or more flour if needed. Shape into a ball, wrap in foil and refrigerate for about 1 hour.
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2.
Preheat the oven to 160°C fan.
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3.
Roll out the dough and place it in the greased pie tin, forming a rim. Line with parchment paper and scatter the legumes on top. Bake in the oven for about 20 minutes until golden brown. Remove the legumes and paper and let the base cool well in the tin.
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4.
For the cream wash two lemons hot and dry them. Grate the zest. Squeeze all lemon juice and strain through a fine sieve. Combine both with butter, cornstarch and sugar over a double boiler, stirring until the butter melts. Whisk eggs and gradually fold into the mixture until it thickens and becomes creamy (do not let it get too hot or the egg will curdle). Remove from heat, add the liqueur and spread the cream over the pie base. Chill in the refrigerator for at least 2 hours to set.
