Recipe: Sand cake with lemon cream step by step with pictures | Handy.Recipes

Sand cake with lemon cream

Cooked Lemon Cream Pie

Time to cook: 50 minutes

Total Servings: 8

Nutritional Value

Of all the lemon cakes I love so much, this shortbread has become my signature lemon pie! I'm sure it will be appreciated by all lemon lovers... Everything in it is very harmonious - delicious shortbread dough and a layer of delicate lemon cream. The pie is ready "in one, two, three"! And it is also fast to eat (it's hard to stop at one bite)!

Author of the recipe

Ingredients for sandy cake with lemon cream:


Dough

  • Sugar - 120 g
  • Egg yolk - 1 pc
  • Chicken egg - 1 pc
  • Wheat flour / Flour - 300 g
  • Butter - 100 g
  • Dough leavening agent - 7 g
  • Water (optional) - 2 tablespoon

Creme

  • Sugar - 100 g
  • Lemon juice - 110 ml
  • Butter - 20 g
  • Chicken egg - 2 pcs
  • Lemon peel (from 2 lemons) - 2 pcs

How to cook sand cake with lemon cream step by step with photos


The dough can be made by hand, using your fingers to knead the flour with the baking powder, sugar and chilled butter. Then add a whole egg and an egg yolk and knead the dough quickly (it doesn't like the heat of your hands). Or you can put all the ingredients in the bowl of a blender and make the dough within seconds.

Depending on the quality of the flour or humidity, you may need to add a couple of tablespoons of cold water. Either way, the finished dough should come together in a large lump and be of this consistency, as shown in the photo.

Place the ready dough on a work surface, quickly form it into a thick cake (it is very pliable), wrap it in clingfilm and put it in the fridge while we prepare the lemon cream.

For the cream, carefully peel two lemons (preferably BIO lemons) with a sharp knife, being careful to remove only the uppermost layer of skin, without the white flesh. Grind the zest with a knife or in a blender. Of course, you can add the amount of zest to the cream to your liking!!! Some people may need less zest in the cream...

Squeeze the right amount of juice from the lemons. Since everyone has different lemons, I've listed the amount of lemon juice in milliliters, but usually you get the juice from the same two lemons you've zested.

In a small saucepan break two eggs, stir in the sugar, add the butter and lemon juice and zest. Put the pan on medium heat and cook the cream, stirring all the time (!) until it thickens. The most important thing is not to let the cream boil, so that the eggs don't curdle. I tried to show in the photo how the cream will thicken, and at the same time, holding the silicone spatula (spoon) under the bottom of the pan, the cream will leave a trace... That is, the cream has thickened, but has not boiled over! Take the ready custard off the fire and let it cool!

Grease a baking tin (22-24 cm in diameter) with butter and lightly dust with flour. Take the pastry out of the fridge. Separate 2/3 of the dough and roll out into a circle about 5-7 mm thick. Helping yourself with a rolling pin, transfer and pour the dough into the prepared mould. For convenience, you can roll out the dough on a sheet of baking paper and then transfer it to the mold with that sheet. Do whatever works best for you with this kind of dough... Trim off any excess dough around the edge of the mold. You can lightly prick the pastry with a fork.

Spread the cooled cream into the mold and smooth it out.

Roll out the rest of the dough into a circle and arrange neatly on top of the cream. Pinch neatly and trim off any excess pastry.

Bake the cake in preheated oven at 180°C for about 30 minutes until golden brown. In any case, check the readiness of the pie according to your oven!

Take the finished pie out of the oven and cool it completely in the mold. After that you will have no trouble taking it out of the mold and placing it on a serving platter.

If desired, you can decorate the top of the pie with powdered sugar...

Nutritional Value:

Whole Dish:
Calories
3107.5 Calories
Protein
56 g
Fat
129.3 g
Carbohydrates
453.8 g
Per Serving:
Calories
388.4 Calories
Protein
7 g
Fat
16.2 g
Carbohydrates
56.7 g
100g:
Calories
307.7 Calories
Protein
5.5 g
Fat
12.8 g
Carbohydrates
44.9 g

Chicken Egg, Flour, Wheat Flour, Lemon Juice, Sugar, Butter, Eggs, Sour Cream, Water, Baking powder, Egg Yolk, Baking, Cakes, Lemon Cake, Dough

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