Tangy lemon slices

Ingredients for 1 servings:

• 100 g butter, soft
• 100 g sugar
• 1 lemon(s), juice and zest
• 2 eggs
• 150 g flour
• 40 g cornstarch
• ½ pack of baking powder
• 3 tbsp lemon curd
• 75 g powdered sugar
• Fat and flour for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 5 minutes

Cream together the butter, sugar, and grated lemon zest with a hand mixer until creamy. Beat in the eggs one at a time. Sift together the flour, cornstarch, and baking powder, then stir in alternately with the juice of 1/2 lemon and the lemon curd. Grease and flour a small rectangular tart tin (20x28cm). Pour in the batter and smooth it out. Bake in a preheated oven (electric oven: 175°C) for about 15 minutes. Test with a skewer if done. Remove the cake from the oven and let it cool on a wire rack. Beat the icing sugar with 1-2 tablespoons of lemon juice until smooth. Draw a line pattern with the icing and let it dry. Tip: Lemon curd is a British sweet spread, also known as lemon cream.