Aromatic lemon cake with shortcrust pastry and cream

Prepare the shortcrust pastry

1. Sieve the flour, mix with the icing sugar and salt in a bowl.
2. Dice the cold butter and work into crumbles with the flour.
3. Add the egg yolks to the crumbs.
4. Knead a soft, smooth dough out of it.
5. Roll the dough into a ball, wrap in cling film.
6. Place in the fridge for 30 minutes.

prepare the filling

1. Finely grate the zest of the lemon.
2. Squeeze out the juice, measure out 100 ml.
3. Mix the lemon juice, sugar, eggs and cream thoroughly mix with the whisk.
4. Put the mixture through a fine sieve, add lemon zest.

Prepare the cake

1. Roll out the dough into a 2-3 mm thick flatbread.
2. Place in a 23-26 cm round tin, firmly attaching the Press the base.
3. Cut off the protruding edges.
4. Prick the dough several times with a fork.
5. Place in the fridge for 30 minutes.
6. Preheat the oven to 160°C.
7. Place baking paper or aluminum foil on the dough, rice or Scatter beans on top. The surface should be completely covered.
8. Bake “blind” for about 10 minutes, then remove the baking foil with the weight.
9. Bake for another 20 minutes, until golden.
10. Remove the cake base from the oven, pour the filling over it.
11. Again put in the oven.
12. Approx. Bake for 30-40 minutes until the filling has set.
13. Let the lemon cake cool completely, then serve with tea or coffee.