Torta Al Limone – Juicy Lemon Cake

Summary

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)

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Instructions

1. Dough:
2. Process the flour, sugar, butter and water into a smooth dough, wrap in cling film and refrigerate for 30 minutes.
3. Preheat the oven to 200 ° C.
4. 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.
5. 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.
6. Filling:
7. Whisk the cream, sugar, eggs and lemon juice together.
8. Spread the finished mixture on the base and bake for 20 minutes until the filling sets.
9. Allow to cool well and sprinkle with powdered sugar before serving.
10. Whipped cream tastes delicious with it and a scoop of vanilla ice cream in summer!