Crust
3 eggs
6 tablespoons of refined sugar
10 tablespoons of sifted wheat flour
Lemon curd
3 tablespoons of lemon juice
1 tablespoon of grated lemon zest
6 tablespoons of sugar
2 eggs
1/4 cup of butter
Lemon cream
1/2 cup of sugar
6 tablespoons of water
3 egg yolks
1 more cup and 2 tablespoons of butter
3 tablespoons of lemon juice
1 tablespoon of grated lemon zest
Auxiliaries
2 molds with 18 cm diameters
Crust
3 eggs
6 tablespoons of refined sugar
10 tablespoons of sifted wheat flour
Lemon curd
3 tablespoons of lemon juice
1 tablespoon of grated lemon zest
6 tablespoons of sugar
2 eggs
1/4 cup of butter
Lemon cream
1/2 cup of sugar
6 tablespoons of water
3 egg yolks
1 more cup and 2 tablespoons of butter
3 tablespoons of lemon juice
1 tablespoon of grated lemon zest
Auxiliaries
2 molds with 18 cm diameters
Cake Crust
1
Preheat the oven to 220°C
Grease two molds and set aside
2
In a heatproof bowl, whisk together eggs and sugar
Place over simmering water and whisk until thick and fluffy
Remove from heat and fold in flour
Divide between the two molds, greased and prepared earlier
Bake for 8 minutes or until toothpick comes out clean
Remove from oven and let cool on wire rack
Lemon Curd
1
In a bowl, whisk together egg yolks, sugar, and lemon juice
Add grated lemon zest and butter
Heat the mixture over boiling water, stirring constantly, until thickened
Remove from heat and let cool
Lemon Cream
1
Combine sugar and lemon juice in a saucepan
Bring to boil then reduce heat and simmer for 10 minutes or until syrupy
2
In a blender or food processor, blend egg yolks, butter, and milk until smooth
Add the syrup and blend until well combined
Assembly
Place one of the cakes on a plate
Top with some lemon curd and cream
Cover with second cake
Repeat layers ending with cream
Serve.
