Lemon slices from the tin

COOK TIME
70 mins

TOTAL TIME
70 mins

Ingredients

Directions

1. 1

   For the base, beat 200 g butter, 150 g sugar and 1 pinch of salt until foamy. Stir in the eggs bit by bit. Add milk. Mix flour and baking powder and fold in. Grease baking tray (32 x 39 cm) and sprinkle with breadcrumbs.

2. 2

   Spread dough on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 25 minutes. Take out and let cool down. For the lemon cream, squeeze lemons, measure 200 ml juice. Add 300 ml water, lemon zest, 250 g sugar and 10 g butter and bring to the boil. Stir cornflour in a little cold water until smooth and bind the lemon juice with it. Bring to the boil and allow to swell for 5 minutes at low heat. Whisk the egg yolks and fold them into the no longer boiling cream. Place a square, adjustable baking frame the size of the baking tray on the edge of the dough. Spread the cream on the base and let it cool completely.

3. 3

   Bring to the boil and allow to swell for 5 minutes at low heat. Whisk the egg yolks and fold them into the no longer boiling cream. Place a square, adjustable baking frame the size of the baking tray on the edge of the dough. Spread the cream on the base and let it cool completely. Cut the cake into approx. 72 small pieces (approx. 4 x 4 cm). Whip cream until stiff and fill into a piping bag with a small star-shaped spout. Decorate cake pieces with cream tuffs and small lemon decorations

4. 4

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
80 kcal

CARBS
10 g

FATS
4 g

PROTEINS
1 g