Lemon Cake

1

In a bowl, mix the flour, salt, butter, and work the dough until it becomes a fine texture

Add the quark cheese with the egg, mixing everything quickly to form a delicate and smooth mass

Let it rest for 30 minutes in the refrigerator

2

Preheat the oven to medium temperature

Dust a flat surface with flour

Stretch the dough and place it in the pan

Cover with parchment paper and fill with beans

Bake the dough in the oven for 20 minutes

Remove from the oven and remove the parchment paper with the beans. Reserve

Keep the oven warm

Filling

1

In a bowl, beat 1/2 cup confectioner's sugar with the eggs until they become clear

Sift the flour into the bowl, add the raspings and lemon juice

Heat over low heat in a water bath, beating until it forms a creamy consistency. Reserve

2

Beat the egg whites in a separate bowl with the remaining confectioner's sugar

Mix with the reserved filling, stirring delicately with a spatula

3

Spread the filling over the baked dough

Bake in the oven at medium temperature for 30 minutes

Remove from the oven, dust with a little confectioner's sugar and serve

Yield - 12 slices

Calories - 162 per slice

Difficulty - Medium