🧑🍳 Instructions
1. Make the Dough
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Whisk the egg, lemon zest, and sugar together until pale and fluffy.
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Add the softened butter and mix until smooth and creamy.
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Stir in the flour, baking powder, and salt.
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Knead gently just until a smooth dough forms. Do not overwork.
2. Assemble the Cake
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Preheat oven to 350°F (180°C).
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Grease and line an 8-inch springform pan with parchment paper.
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Press two-thirds of the dough into the bottom and up the sides of the pan.
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Pour the lemon custard evenly into the crust.
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Crumble or flatten the remaining dough and scatter it over the top.
3. Bake
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Bake for 45 minutes, or until golden and set.
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Allow the cake to cool completely in the pan.
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Dust generously with powdered sugar and garnish with lemon slices before serving.
🍽️ Why You’ll Love It
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Creamy & comforting: Like lemon tart meets cheesecake
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Versatile: Fancy enough for entertaining, easy enough for weekends
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Magical texture: Custard center with a soft, crumbly topping
🌟 Tips & Variations
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Zesty twist: Add orange zest for deeper citrus flavor
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Berry boost: Fold blueberries or raspberries into the custard
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Low-sugar option: Reduce sugar to 100 g for a lighter dessert
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Serving idea: Pair with whipped cream or berry compote
🧊 Storage
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Refrigerator: Airtight container, up to 4 days
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Freezer: Slice and freeze for up to 1 month (thaw overnight)
⏱️ Time & Yield
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Prep: 20 minutes
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Bake: 45 minutes
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Cool: 1 hour
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Total: ~2 hours
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Serves: 8–10 slices
🛠️ Tools You’ll Need
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Mixing bowls
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Whisk or electric mixer
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Springform pan
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Spatula
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Zester
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Oven
