This document provides a recipe for lemon cake. It lists ingredients for the cake mixture including flour, salt, butter, egg yolk, and sugar. It also lists ingredients for the lemon filling including lemon, sugar, corn flour, eggs, and butter. The instructions call for mixing the dry and wet ingredients for the cake mixture, rolling it out, and baking. While the cake bakes, the document provides directions for making the lemon filling by cooking lemon rind in sugar water and thickening with corn flour and egg yolks. Once the cake is cooled, the filling is spread over it and topped with whipped egg whites and sugar for a meringue.

1. LEMON CAKE

2. INGREDIENTS
•
• INGREDIENTS:
•
• 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

3. 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

4. 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

5. PREPARATION
• 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 hea
• 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.

6. PREPARATION
• 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. grams of
sugar

7. LEMON CAKE

8. LEMON CAKE

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10. LEMON CAKE