1️⃣Lemon Cream
In a saucepan, whisk together the eggs, sugar, cornstarch, lemon zest, and lemon juice.
Gradually pour in the milk, whisking constantly to prevent lumps.
Cook over medium heat, stirring continuously, until thickened (to the consistency of pastry cream).
Remove from the heat, stir in the mascarpone, and mix until smooth and glossy.
Let cool completely before using.
2️⃣Shortcrust Pastry:
In a large bowl, mix the egg, sugar, and lemon zest.
Add the softened butter and work it in until creamy.
Then, stir in the flour and baking powder, and quickly knead until you have a smooth dough.
Divide the dough in half: a larger portion for the base and a smaller portion for the top.
3️⃣The assembly
3️⃣The assembly
Spread most of the dough in a greased and floured 24cm springform tin, bringing it up slightly around the edges.
Pour the cooled lemon cream over the dough base and smooth the surface.
Cover with the remaining dough (rolled thinly or in decorative pieces).
4️⃣Baking:
Bake in a preheated oven at 180°C (conventional setting) for 35 to 40 minutes, until the surface is lightly golden.
Let cool completely before removing from the pan.
5️⃣Finishing:
Once the cake is completely cool, sprinkle it with icing sugar and decorate with a few slices of fresh lemon 🍋✨.
💡Tips and Tricks
: Add 1 teaspoon of vanilla extract to the cream for a sweeter flavor.
Use an electric mixer for a lighter texture.
Store the cake in the refrigerator: it’s even better the next day!
For a decorative touch, add mint leaves when serving.
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