Instructions
1. Make the Dough
Whisk egg, lemon zest, and sugar until pale and fluffy.
Add softened butter and mix until creamy.
Stir in flour, baking powder, and salt.
Knead gently until smooth.
2. Assemble the Cake
Press two-thirds of the dough into a greased, parchment-lined 8-inch springform pan, bringing it up the sides.
Pour in your lemon custard filling (if using).
Crumble or flatten remaining dough and layer on top.
3. Bake
Bake at 350°F (180°C) for 45 minutes, until golden.
Let cool completely.
Dust with powdered sugar and garnish with lemon slices.
🍽️ Why You’ll Love It
Creamy & comforting: Like a lemon tart meets cheesecake.
Versatile: Elegant enough for guests, simple enough for everyday.
Magical texture: Custard center, crumbly top — pure bliss.
🌟 Tips & Variations
Zesty twist: Add orange zest for depth.
Berry boost: Fold in blueberries or raspberries.
Low-sugar version: Use 100 g sugar for a lighter touch.
Pairing idea: Serve with whipped cream or a berry compote.
🧊 Storage
Fridge: Airtight container, up to 4 days
Freezer: Slice and freeze for 1 month — thaw overnight
⏱️ Time & Yield
Prep: 20 min
Bake: 45 min
Cool: 1 hr
Total: ~2 hrs
Serves: 8–10 slices
🛠️ Tools You’ll Need
Mixing bowls
Whisk or mixer
Springform pan
Spatula
Zester
Oven
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