Small Easter Lemon Cream Cake

Ingredients

• 200 g Flour
• 130 g butter (cold)
• 2 tbsp sugar
• 2 eggs (large)
• 1 pinch salt
• legumes (for blind baking)
• 75 g cornstarch
• 5 egg yolks
• 250 ml milk
• 150 ml whipping cream
• 150 g sugar
• Salt
• 150 ml lemon juice
• 1 untreated lemon (zest)
• 20 g butter
• lemon zest (organic lemons)
• sugar decorations (optional)

Instructions

1. 1.

   Knead flour, butter, sugar, eggs and salt into a shortcrust dough, wrap in cling film and refrigerate for 30 minutes. Roll the dough thin between two sheets of cling film and cut out 8 circles (16 cm diameter). Place the dough in greased tins and smooth the edges against the tin walls. Fill with legumes.

2. 2.

   Preheat the oven to 180°C (350°F) fan‑fry. Slide the tins into the oven and bake the shortcrust for 20 minutes until golden brown. Remove the legumes and let cool.

3. 3.

   For the lemon cream whisk together cornstarch, egg yolks and milk until smooth. In a saucepan bring whipping cream, sugar and a pinch of salt to a boil. Mix the yolk mixture with half the hot cream and return to the pan. Cook over medium heat, stirring constantly for 1 minute more. Remove from heat and fold in lemon juice, zest and butter using a hand whisk. Let the custard cool slightly, then fill the shortcrust bases and chill in the refrigerator for 1–2 hours until set. Before serving garnish with lemon twists and sugar pearls.