Torta al limone – Moist lemon cake

Ingredients for 1 servings:

• 150 g flour
• 35 g sugar
• 125 g butter, soft
• 1 tbsp water
• 150 g whipped cream
• 100 g sugar
• 4 eggs
• 3 lemons, grated peel
• 180 ml lemon juice
• some powdered sugar for dusting
• 2 packs of peas (dried peas)

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

for blind baking, easy to make (dessert tart)

Dough: Mix flour, sugar, butter, and water into a smooth dough, wrap in cling film, and chill for 30 minutes. Preheat the oven to 200°C. Roll out the dough on a floured surface and press into a 24cm springform pan or tart pan (creating a 3cm edge). Prick the base several times with a fork. Cover the dough with baking paper and peas and bake at 200°C for 15 minutes (blind bake). Remove the baking paper and peas and bake for another 15 minutes. Filling: Whisk together the cream, sugar, eggs, and lemon juice. Spread the mixture over the base and bake for 20 minutes, until the filling sets. Cool thoroughly and sprinkle with powdered sugar before serving. Serve with whipped cream, or with a scoop of vanilla ice cream in the summer!