Ingredients

For the Shortcrust Pastry

• 2 ½ cups (300 g) all-purpose flour
• ⅔ cup (150 g) cold unsalted butter, cut into cubes
• ½ cup (120 g) sugar
• 1 large egg + 1 yolk
• 1 teaspoon baking powder

For the Lemon Cream Filling

• ¼ cup (50 ml) fresh lemon juice (about 1 large lemon)
• Zest of 1 lemon (organic preferred)
• 1 ¼ cups (300 ml) water
• 1 cup (200 g) sugar
• 1 large egg + 1 yolk
• ⅓ cup (40 g) cornstarch or potato starch

Instructions

1. Prepare the Lemon Cream:

• Wash and dry the lemon, grate the zest, and squeeze the juice.
• In a saucepan, mix the lemon juice, zest, water, and sugar. Stir well over low heat until the sugar dissolves.
• In a separate bowl, whisk the egg, yolk, and sifted cornstarch until smooth.
• Slowly pour the lemon mixture into the egg mixture while stirring continuously to avoid lumps.
• Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens (about 5 minutes).
• Transfer to a bowl, cover with plastic wrap (touching the surface to prevent a skin from forming), and let it cool completely.

2. Make the Shortcrust Pastry:

• In a food processor, combine the flour and cold butter. Pulse until it resembles fine crumbs.
• Add the sugar, egg, egg yolk, and baking powder. Pulse again until the dough forms loose crumbs.
• Transfer to a floured surface and knead gently until a smooth dough forms.
• Wrap in plastic wrap and refrigerate for 30 minutes.

3. Assemble the Cake:

• Preheat the oven to 350°F (180°C) and grease a 9-inch (24 cm) tart or cake pan.
• Divide the chilled dough into two portions, one slightly larger than the other.
• Roll out the larger portion and press it into the prepared pan, trimming any excess.
• Pour the cooled lemon cream over the pastry base.
• Roll out the second dough portion and gently place it over the lemon cream. Seal the edges and prick the top with a fork.

4. Bake the Cake:

• Bake in the preheated oven for 40 minutes or until the top is golden brown.
• Remove from the oven and let it cool completely before unmolding.

5. Serve:

• Dust with powdered sugar for a classic finish.
• Slice and serve – enjoy the creamy, lemony goodness!