Lemon Cream Cake

I will be happy to provide you with the recipe for a delicious Lemon Cream Cake, a sweet temptation that combines the freshness of lemon with the sweetness of custard. Here’s how to prepare it:

Ingredients

For the base:

• 200g of type 00 flour
• 100g of cold butter, cubed
• 80g of powdered sugar
• 1 large egg
• A pinch of salt

For the Lemon Cream:

• 4 egg yolks
• 100g of sugar
• 30g of type 00 flour or cornstarch
• 250ml of whole milk
• Zest of 2 lemons (preferably untreated)
• 100ml of fresh lemon juice
• 30g of butter

Preparation

1. Start by preparing the shortcrust pastry. In a large bowl, combine the flour, cold butter, powdered sugar, and a pinch of salt. Work the ingredients with your fingertips until you get a sandy consistency.
2. Add the egg and continue to work until a homogeneous dough ball forms. Wrap the shortcrust pastry in cling film and let it rest in the refrigerator for at least 30 minutes.
3. Meanwhile, prepare the lemon cream. In a saucepan, whisk the egg yolks with the sugar until you get a frothy and light mixture. Incorporate the flour or cornstarch and mix well.
4. Heat the milk in another pot along with the grated lemon zest. As soon as the milk reaches boiling, remove the zest and pour it slowly into the egg mixture, continuing to stir.
5. Put the saucepan back on the heat and add the lemon juice, cooking over medium heat and stirring constantly until the cream thickens.
6. Once the cream has cooled, incorporate the butter until it is well blended.
7. Roll out the shortcrust pastry into an even layer and line a previously buttered and floured cake tin with it.
8. Pour the lemon cream onto the shortcrust base and level with a spatula.
9. Bake in a preheated oven at 180 °C for about 30-35 minutes or until the surface of the cake appears golden.
10. Allow to cool completely before serving.

If you desire a crunchy note, you could add finely chopped almonds to the cream before pouring it onto the shortcrust base.

Curiosity

The Lemon Cream Cake is a dessert that finds its origins in traditional Italian pastry and is particularly loved for its fresh and delicate flavor that goes well with the sweetness of the cream. Lemon, a typical Mediterranean fruit, is at the heart of this preparation and is much appreciated for its digestive properties and the touch of liveliness it can give to desserts.