2. -For the mixture:
*150 grams of flour
*A pinch of salt
*90 grams of butter
*One egg yolk
*A teaspoon and a half of sugar
*Three or four teaspoons of water
-For the filling:
*A lemon
*Two tablespoons of sugar
*Two teaspoons of corn flour (Am. corn starch)
*Two eggs
*A teaspoon of butter
*120 grams of sugar
3. •PREPARATION:
• SIEVE THE FLOUR AND SALT OVER A BOWL, ADD THE BUTTER CHOPPED INTO PIECES. MIX WITH THE TIPS OF
THE FINGERS, ADD THE BEATEN EGG YOLK WITH TWO TEASPOONS OF WATER AND THE SUGAR. MIX
TOGETHER WITH A SPATULA UNTIL THE MIXTURE ACQUIRES BODY (ADD A LITTLE MORE WATER IF
NECESSARY). MAKE A BALL, WORK THE MIXTURE A LITTLE OUT OF THE BOWL AND LEAVE IT COVERED IN THE
FRIDGE FOR HALF AN HOUR.
• TAKE IT OUT, ROLL OUT WITH THE ROLLING PIN UNTIL YOU GET A LAYER HARDLY HALF A CENTIMETRE
THICK. GREASE-PAPER THE MOULD (AM. MOLD) MAKE A HOLE IN THE BOTTOM OR ADD SOME VEGETABLES
SO THAT THE CAKE DOES NOT HOLLOW AND BAKE IN A HOT OVEN FOR FIFTEEN MINUTES. TAKE OUT, LEAVE
TO COOL AND TAKE OUT OF THE MOULD.
• WHILE THE MIXTURE IS IN THE OVEN, CUT THE LEMON RIND INTO VERY FINE STRIPS (DO NOT CUT THE
PITH). SQUEEZE OUT THE JUICE AND PUT TO ONE SIDE. PUT THE RIND IN A SMALL SAUCEPAN WITH TWO
LEVEL TABLESPOONS OF SUGAR AND A QUARTER OF A LITRE OF WATER, HEAT OVER A LOW FLAME UNTIL
THE SUGAR DISSOLVES. BRING TO THE BOIL AND TAKE OFF THE HEAT.
4. • DISSOLVE THE CORN FLOUR IN A BOWL WITH THREE TABLESPOONS OF LEMON JUICE, ADD THE PREPARED
SYRUP THROUGH A STRAINER AND, WITHOUT STIRRING, ADD THE YOLKS ONE BY ONE AND THEN THE BUTTER.
STIR. THE MIXTURE SHOULD BECOME THICK, IF IT DOES NOT THICKEN, HOLD IT OVER THE HEAT WITHOUT
ALLOWING IT TO BOIL. SPREAD THE CREAM OVER THE CAKE MIXTURE.
• WHIP THE EGG WHITES TO A STIFF FROTH, ADDING HALF THE SUGAR WHEN THE WHITES BEGIN TO FROTH UP
AND THE REST (EXCEPT FOR A TEASPOON) AT THE END. SPREAD THE MERINGUE OVER THE CREAM, MAKING
SURE IT DOES NOT GO OVER THE EDGES, AND SPRINKLE ON THE SUGAR LEFT OVER THEN BAKE IN A MEDIUM
OVEN FOR HALF AN HOUR.
