FOR THE CAKE
1 cup all-purpose flour (120 g)
1/3 cup unsalted butter, chilled and cut into small pieces (65 g)
2-3 tablespoons of water
1/4 teaspoon salt
Rice or beans to firm the dough
FOR THE FILLING
1 cup granulated sugar (180 g)
1/2 cup cornstarch (55 g)
1 1/2 cups hot water (360 ml)
3 large egg yolks, slightly beaten
2 tablespoons unsalted butter
1/4 cup freshly squeezed lemon juice (60 ml)
FOR THE WHIPPED CREAM
3 large egg whites
1/4 teaspoon baking soda
2 tablespoons freshly squeezed lemon juice
1 tablespoon grated lemon zest
1/3 cup granulated sugar (60 g)
FOR THE CAKE
1 cup all-purpose flour (120 g)
1/3 cup unsalted butter, chilled and cut into small pieces (65 g)
2-3 tablespoons of water
1/4 teaspoon salt
Rice or beans to firm the dough
FOR THE FILLING
1 cup granulated sugar (180 g)
1/2 cup cornstarch (55 g)
1 1/2 cups hot water (360 ml)
3 large egg yolks, slightly beaten
2 tablespoons unsalted butter
1/4 cup freshly squeezed lemon juice (60 ml)
FOR THE WHIPPED CREAM
3 large egg whites
1/4 teaspoon baking soda
2 tablespoons freshly squeezed lemon juice
1 tablespoon grated lemon zest
1/3 cup granulated sugar (60 g)
MAKE THE CAKE: in a bowl, whisk together the flour and butter until it forms a crumb
Gradually add the water and salt
Knead slightly to form a ball
Preheat the oven to 200°C (400°F)
Roll out the dough and line the bottom and sides of an 8-inch springform pan
Cover with plastic wrap and sprinkle with rice or beans to firm the dough
Bake for 15 minutes, then remove from the oven and let cool
Return to the oven and bake until golden brown, about 10-12 minutes more
When the cake starts to brown, remove from the oven and let it cool completely
MAKE THE FILLING: in a medium saucepan, whisk together the sugar and cornstarch
Gradually add the hot water
Bring to a boil, then reduce heat and simmer until thickened, stirring constantly
In a bowl, whisk together the egg yolks and a little of the filling mixture
Lentily add the remaining filling mixture, whisking constantly
Cook for 1 minute more or until the desired consistency is reached
Remove from heat, add the butter and whisk until melted
Add the lemon juice and whisk to combine
Let cool and set aside
MAKE THE WHIPPED CREAM: in a stand mixer, beat the egg whites and baking soda until foamy
Gradually add the lemon juice and grated zest
Beat until stiff peaks form
Precareat the oven to 250°C (480°F)
ASEMBLE THE CAKE: spread the filling over the cooled cake and top with whipped cream in a decorative manner
Bake for 4-5 minutes or until the topping starts to brown
Cool completely before serving.
