Lemon Cake

Name: Lemon Cake
Yield: 12
Ingredients: 1 basic cake recipe; For the filling; 1 cup of sugar; 4 tablespoons of cornstarch; 4 tablespoons of wheat flour; 1 1/2 cups of water; 4 lightly beaten egg yolks; 2 tablespoons of butter; 1/2 teaspoon of grated lemon zest; 1/4 cup of lemon juice; For the meringue; 4 egg whites; 1/2 cup of sugar

1
1 basic cake recipe
2
For the filling
3
1 cup of sugar
4
4 tablespoons of cornstarch
5
4 tablespoons of wheat flour
6
1 1/2 cups of water
7
4 lightly beaten egg yolks
8
2 tablespoons of butter
9
1/2 teaspoon of grated lemon zest
10
1/4 cup of lemon juice
11
For the meringue
12
4 egg whites
13
1/2 cup of sugar

Ingredients

1
1 basic cake recipe
2
For the filling
3
1 cup of sugar
4
4 tablespoons of cornstarch
5
4 tablespoons of wheat flour
6
1 1/2 cups of water
7
4 lightly beaten egg yolks
8
2 tablespoons of butter
9
1/2 teaspoon of grated lemon zest
10
1/4 cup of lemon juice
11
For the meringue
12
4 egg whites
13
1/2 cup of sugar

Directions

1
Prepare the cake batter according to the basic recipe
2
In a saucepan, mix together the sugar, cornstarch, and flour with water
3
Heat over low heat while stirring
4
When it comes to a boil, cook for an additional 2 minutes
5
Remove from heat and add a little of the egg yolk mixture
6
Mix well and return to the saucepan
7
Heat again over low heat while stirring for 2 minutes
8
Add the remaining filling ingredients and mix well
9
Spread over baked cake batter
10
Prepare the meringue: whip egg whites until stiff
11
Add sugar and continue whipping until stiff peaks form
12
Place over the filling and bake in a moderate oven (180°C) that has been preheated for 15 minutes, or until the top starts to brown
13
Let cool and refrigerate
14
Serve 12 portions.