Lemon Cake with Whipped Cream

Mix the flour with the butter, making movements with 2 knives, until a crumbly mixture forms

A little at a time, add 2 to 3 tablespoons of water and a pinch of salt

Knead lightly until a ball forms

Roll out the dough and line the bottom and sides of an 8-inch springform pan

Cover with plastic wrap and top with rice or beans to prevent the crust from puffing up

Bake in a preheated oven at 200°C for 15 minutes

Remove the plastic wrap and continue baking until the crust starts to brown

Remove from the oven and let cool

Prepare the filling: mix the sugar, cornstarch, and egg yolks

A little at a time, add 1 1/2 cups of hot water

Cook over low heat, stirring constantly, until the mixture thickens

Add a little of this mixture to the beaten eggs

Combine with the remaining mixture and cook for another minute

Remove from heat and add the melted butter

Stir until dissolved

Add the lemon juice gradually

Let cool

Prepare the whipped cream: beat the egg whites in an ice bath with a pinch of baking soda, 2 tablespoons of lemon juice, and 1 tablespoon of grated lemon zest

A little at a time, add the granulated sugar

Beat until stiff peaks form

Cover the cake with the filling and top with the whipped cream in a decorative manner

Bake in a preheated oven at 250°C for about 4 minutes, or until the topping starts to brown

Let cool

Distribute 12 slices.