Ingredients
For the Dough
• 1 large egg
• Zest of 1 lemon
• ½ cup (125 g) sugar
• 2½ cups (310 g) all-purpose flour
• 1 tsp baking powder
• 5 oz (140 g) butter, softened
• ½ tsp salt (optional)
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🍋 For the Lemon Cream Filling
• 2 cups (500 ml) milk
• ½ cup (100 g) sugar
• 2 large eggs
• ¼ cup (30 g) cornstarch
• Zest of 1 lemon
• 1 tsp vanilla extract
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✨ Optional Topping
• Powdered sugar
• Lemon slices (for decoration)
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👩🍳 Instructions
1. Make the Lemon Cream
1. In a saucepan, whisk milk, eggs, sugar, cornstarch, lemon zest, and vanilla.
2. Cook over medium heat, stirring constantly.
3. Once thick and smooth (custard-like), remove from heat.
4. Cover with plastic wrap touching the surface. Let cool.
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2. Prepare the Dough
1. In a bowl, mix sugar and lemon zest.
2. Add butter and beat until creamy.
3. Mix in egg.
4. Add flour, baking powder, and salt.
5. Knead lightly until a soft dough forms.
6. Divide dough: ⅔ for the base, ⅓ for the top.
7. Chill dough 20 minutes.
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3. Assemble
1. Preheat oven to 350°F (180°C).
2. Line a round pan (8–9 inch / 20–22 cm) with parchment.
3. Roll out the larger dough portion and line the pan bottom and sides.
4. Pour cooled lemon cream into the crust.
5. Roll out remaining dough and place on top.
6. Seal edges gently.
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4. Bake
• Bake 45–50 minutes, until golden on top.
• Let cool completely before slicing (very important).