Ingredients:
Sweet shortbread dough:
- 100 g chilled butter
- 175 g flour
- 2 tablespoons powdered sugar
- pinch of salt
- 1 egg yolk
Lemon filling:
- 2 lemons
- 115 grams of butter
- 3 eggs
- 150 grams of powdered sugar
- 25 grams of flour
- 10 grams of cornstarch
Glazed lemon:
- 1 lemon
- pinch of powdered sugar
- a little butter
1. To prepare the dough, you cut the butter into cubes and mix it with the flour with your fingertips - should go something like bread crumbs. Add powdered sugar and salt and mix. Add egg yolk and 1 tablespoon of cold water and knead thick dough. Wrap in food wrap and place in the fridge for 20 minutes.
2. To prepare the filling grate the peel of two lemons on a grater to get the zest. Separately squeeze juice from lemons. Butter melt in the vessel, mix with lemon juice and zest. Add eggs, powdered sugar, flour and cornstarch, stir until smooth.
3. Preheat oven to 190 degrees Celsius, put baking sheet in the oven for heating. Roll out dough to a thickness of 2 mm and put it in the bottom of the form that is removed. Prick the cake with a fork in several places and put it in the fridge for 10 minutes.
4. Remove the dough from a fridge, cover it with parchment paper and pour the dry beans to paper down to the bottom of the form. Put the form on the hot baking sheet and bake for 12-15 minutes until golden brown.
5. Remove the paper with beans from the cake, reduce the oven temperature to 180 degrees Celsius. Put the lemon filling and bake 15 minutes. After the pull cake from the oven, cool it for 10 minutes to easily remove the cake from the pan.
6. In order to decorate the cake, lemon cut in slices, place on a greased foil, sprinkle with powdered sugar and put in a few minutes under the grill.
7. Decorate with glazed slices of lemon the top of cake.
Bon appetite!
