Preparation: 20 minutes
Cooking: 40 minutes
ingredients
For the base:
250 g flour
150 g soft butter
50 g sugar
4 tablespoons cold water
For the lemon cream:
6 egg yolks
120 g sugar
Juice of two lemons
30 g corn starch or flour
50 g soft butter
Preparation
How to make the lemon cream cake?
In a bowl, soften the butter with the sugar using a wooden spoon. Add the flour. Knead with your hands and the water. Form a loaf and let it rest for about 30 minutes in the refrigerator.
Line an 18 cm diameter mold with baking paper. Add the dough and spread it with your hands, prick it with a fork. Bake in a static oven preheated to 170 ° for about 20 minutes.
While you wait for the base to cook, prepare the lemon cream. Beat the egg yolks with the sugar. Add the soft butter, cornstarch and lemon juice. Mix well.
Pour the cream onto the base and continue cooking for another 20 minutes. Be careful because it tends to darken easily on the surface. Check often and if it darkens too much, lower the oven to 150°.
Once baked, the cake must cool at room temperature for at least a few hours. Do not remove it from the mold otherwise it will break. Once cold, place the cake in the refrigerator with the whole mold for at least 3 hours. The lemon cream cake is ready. Unmold it and sprinkle it with icing sugar. Serve.
