Torta Al Limone – Juicy Lemon Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the ground:
- 150 grams flour
- 35 g suar
- 125 g butter, soft
- 1 tablespoon water
For the filling:
- 150 g whipped cream
- 100 g suar
- 4 egg (s)
- 3 lemon (s), grated zest
- 180 ml lemon juice
- some powdered sugar, for dusting
- 2 packs peas, (dry peas)
Print Recipe
Pin Recipe Instructions
- Dough:
- Process the flour, sugar, butter and water into a smooth dough, wrap in cling film and refrigerate for 30 minutes.
- Preheat the oven to 200 ° C.
- Roll out the dough on a floured work surface and press it into a 24-inch springform pan or tart pan (pull up a 3 cm rim), prick the base several times with a fork.
- Cover the dough with baking paper and peas and bake at 200 ° C for 15 minutes (blind baking). Remove the parchment paper and peas and bake for another 15 minutes.
- Filling:
- Whisk the cream, sugar, eggs and lemon juice together.
- Spread the finished mixture on the base and bake for 20 minutes until the filling sets.
- Allow to cool well and sprinkle with powdered sugar before serving.
- Whipped cream tastes delicious with it and a scoop of vanilla ice cream in summer!
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