Sicilian Lemon Cake

Dough

1

In a mixing bowl, combine flour and butter to obtain a crumbly mixture

2

Add the ice-cold water and knead with your hands until a ball forms

3

Form the dough into a round shape

2

Dust a clean surface with flour

4

Roll out the dough to about 1/8 inch thick

5

Line the form with the dough, trimming the edges

6

Cut off any excess dough and cover the cake with plastic wrap

7

Let it rest in the refrigerator for about 30 minutes

3

Preheat the oven to 350°F (180°C)

8

Poke holes in the bottom and sides of the dough with a fork

9

Line the form with four overlapping pieces of parchment paper

10

Bake for 15 minutes or until firm, then remove the parchment paper

11

Continue baking for another 10 minutes or until golden brown

12

Let it cool completely

13

Keep the oven at 350°F (180°C)

Filling

14

In a medium saucepan, combine cornstarch, flour, sugar, and salt

15

Gradually add the water, stirring constantly until smooth

16

Cook over low heat, stirring occasionally, until transparent

17

Remove from heat and stir in the eggs, beating with an electric mixer until smooth

18

Add the remaining ingredients and mix well

19

Fill the cake with the mixture

20

Let it rest

Meringue

21

In a mixing bowl, beat the egg whites and baking powder until foamy

22

Gradually add the confectioners' sugar, beating constantly for 3 minutes or until stiff peaks form

23

Spread over the filling

24

Bake in a preheated oven at 400°F (200°C) until golden brown

25

Let it cool completely.