Ingredients
Scale
For the base and topping
- 1 1/4 cup (275g) butter
- 3 cups (375g) all-purpose flour
- 7/8 cup (175g) sugar + 2-3 tbsp. sugar
- 1 tsp. vanilla extract
- 1 pinch of salt
For the filling
- 7 lemons
- 7/8 cup (175g) sugar
- 1 tbsp. (15g) butter
- 1/3 cup (45g) cornstarch
- 3 egg yolks
For the decoration
- 2 tbsp. lemon juice
- 2/3 cup (85g) confectioner’s sugar
Instructions
- For the base melt the butter. In a large bowl mix flour, sugar, salt, vanilla extract and melted butter. Mix until you get a crumbly dough (streusel). When you’re done add 2-3 tablespoons sugar. Grease a 10 inch (26cm) tart form. Add 2/3 of the streusel and press to the bottom and sides to form a pie crust. Let cool in the fridge as well as the remaining streusel.
- Squeeze the lemons and set aside 2 tbsp. of the juice. To the rest of the lemon juice add water until you get 15 oz (450ml) of liquid. In a medium pan bring the lemon juice-water mix, the sugar and butter to a boil. Add a bit cold water to the cornstarch and stir until smooth. Add to the boiling juice mix and stir constantly. Allow to simmer for a minute. In a cup stir the egg yolks, add 3 tbsp. of the lemon cream and mix. Add to the cream and mix well. Let come to a boil once more and force through a sieve. Let cool.
- Preheat the oven to 350˚F (175°C). Fill the lemon cream into the tart form and sprinkle with the streusel. bake in the oven on the lowest shelf for 25-35 minutes. Remove from the form and let cool.
- For the decoration mix the confectioner’s sugar with 2 tbsp. lemon juice and drizzle the cake with this mix. Let cool completely.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 12