Lemon Cake Recipe

Alvaro Araya 7°A

Ingredients:

➔ For the mixture:

◆ 150 grams of fluor

◆ A little bit of salt

◆ 90 grams of butter

◆ 1 egg yolk

◆ 1 ½ teaspoon of

sugar

◆ 1-2 spoon of water

➔ For the filling

◆ A lemon

◆ 2 spoons of sugar

◆ 2 teaspoons of

cornstarch

◆ 2 eggs

◆ 1 teaspoons of butter

◆ 120 grams of sugar

X2 X2

Preparation

1.- In a bowl, sieve the flour and salt and add the butter.

2.-Mix with the fingers, add the beaten egg yolk with

two teaspoons of water and the sugar

3.-Mix together and make a ball, work the mixture a little out of the bowl and leave it covered in the fridge for half

an hour.

4.-Take it out, roll out with the rolling pin

5.-Bake in a hot oven for fifteen minutes. Take out,

leave to cool and take out of the mould.

6.-While the mixture is in the oven, cut the lemon rind. Squeeze out the

juice and put away

7.-Put the rind in a saucepan with two

tablespoons of sugar and a quarter of a liter of water, heat over a low flame until

the sugar dissolves.

8.- Dissolve the cornstarch in a bowl with three

tablespoons of lemon juice, add the prepared syrup

through a strainer, the yolks, the butter and spread the

cream over the cake mixture

9.-Mix the egg whites to the point of a stiff froth, adding

some sugar. When the whites begin to froth up, add

the rest.

10.-Spread the meringue over the cream, sprinkle the sugar and bake for half an

hour

serve cool

AND NOW ENJOY