Italian lemon cake

Ingredients for 1 servings:

• 300 g flour
• 150 g sugar
• 1 egg(s)
• 1 egg yolk
• 100 g butter
• 2 eggs
• 6 tbsp sugar
• 2 lemons
• 1 tsp butter
• Powdered sugar for sprinkling

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Knead the flour, sugar, egg, egg yolk, and butter into a shortcrust pastry and form two discs. Place the pastry base in a greased springform pan. For the filling, grate the lemon zest and squeeze out the juice. For the lemon curd, mix the eggs with the butter and sugar. Add the zest and lemon juice. Heat everything in a bain-marie (double boiler) over low heat until the curd begins to set. Spread the curd on the pastry base and cover with the lid. Bake at approximately 200°C for 30 minutes. Once cooled, sprinkle generously with powdered sugar.