Summary

Ingredients

For the shortcrust pastry:

• 225 grams flour
• 180 g butter, cold
• 100 g suar
• 1 teaspoon Baking powder
• 1 pinch (s) salt
• 1 egg (s)

For the cream:

• 350 g ricotta
• 200 g cream
• 100 g suar
• 3 egg (s)
• 3 large lemon (s) (175 ml juice)
• 3 tablespoon lemon peel, grated

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Instructions

1. Grease a baking pan (20 cm x 30 cm), line it with baking paper and preheat the oven to 180 ° C.
2. Preparation of shortcrust pastry:
3. Mix the flour, baking powder, sugar and salt in a large bowl. Add the butter in flakes, rub in with your fingers and knead into a smooth dough. Add the egg and knead well. This makes the dough very sticky.
4. With the help of a spatula or similar, spread the dough into the baking pan. Then press the dough evenly into the mold with your hands, not forgetting the sides and corners.
5. Bake in the oven for 15 minutes, remove from the oven and reduce the heat to 150 ° C.
6. Preparation of the cream topping:
7. Rub the zest of the lemons and set aside 2 tablespoon. Then halve the lemons, squeeze them out well and collect 175 ml of juice.
8. Stir the ricotta until smooth, add sugar, lemon juice and lemon zest and stir well. Add the cream and eggs and stir well again.
9. Pour the cream on the base and bake in the oven for approx. 35 - 45 minutes. Carefully remove the cake (the cream is still quite runny after baking) and refrigerate for at least 3 hours.
10. Cut into pieces and sprinkle with icing sugar just before serving or garnish with whipped cream.
11. Tip:
12. Also tastes delicious with oranges instead of lemons.