Italian Lemon Cake

Summary

Ingredients

For the dough:

• 300 grams flour
• 150 grams sugar
• 1 egg (s)
• 1 egg yolk
• 100 g butter

For the filling:

• 2 egg (s)
• 6 tablespoon sugar
• 2 lemon (s)
• 1 teaspoon butter
• Icing sugar for sprinkling

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Instructions

1. Knead a shortcrust pastry from flour, sugar, egg, egg yolk and butter and make 2 slices of pastry. Place the dough base in a greased springform pan.
2. For the filling, rub the lemon peel and squeeze out the juice. For the lemon cream, mix the eggs with the butter and sugar. Add the zest and lemon juice. Heat everything in a bainmarie (water bath pot) over a low flame until the cream starts to set.
3. Put the cream on the dough base and close with the dough lid.
4. Bake at approx. 200 ° C hot air for 30 minutes.
5. After cooling, sprinkle with plenty of powdered sugar.