Lemon cake

Ingredients for 1 servings:

• 300 g flour
• 1 tsp, leveled baking powder
• 125 g butter
• 100 g sugar
• 2 egg yolks
• some water, a few drops of it
• 1 can sweetened condensed milk (250 ml, not coffee milk)
• 2 egg yolks
• ½ cup lemon juice, fresh
• 4 egg whites
• 2 tbsp, heaped powdered sugar
• 1 pinch of salt

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 30 minutes; Total time approx. 4 hours

Lemon Pie

Make a classic shortcrust pastry from the ingredients for the dough. Sift the flour and baking powder together in a bowl, mix in the sugar. Melt the butter slightly (about 30 seconds in the microwave) and mix it into the flour along with the 2 egg yolks. Mix well with your hands until it is nice and crumbly. Then add a few drops of water until you have a smooth dough. Be careful not to use too much water; a teaspoon or two is enough. Roll the dough into a cake pan and pull the edges up nicely (it should be about 2 cm high). Now pre-bake this dough in a hot oven at 170°C for about 10 minutes. In the meantime, prepare the filling. Important: the condensed milk must be really thick and sweet; do not use milk from a coffee can! Put the condensed milk in a mixing bowl. Beat in the lemon juice and 2 egg yolks with a hand mixer. Beat the egg whites and powdered sugar until stiff peaks form. Remove the pre-baked dough from the oven and pour in the lemon filling evenly. Return to the oven at 170°C for another 15 minutes. Then remove from the oven and spread the beaten egg whites lightly over the cake, making a thickness of about 3 cm. Set the oven to top heat or grill and return the cake to the oven for another 3-5 minutes, until the beaten egg whites are lightly browned (but not for too long, or the egg whites will burn). Turn off the oven and let the cake cool in the oven for a good 3 hours. Do not remove it from the oven or open the oven beforehand, or the beaten egg whites will collapse! This is a classic cake recipe in Chile.