Lemon Cream Pie

A great cake recipe for any occasion:

Preheat oven to 180 °C (gas 2). Grease the cake springform pan with butter and sprinkle with flour.

Mix lemon zest, egg yolks, sugar and salt with 2 tbsp. cold water in a baking bowl. Beat with the whisk of a hand mixer on highest speed for 5 minutes until light and fluffy.

Mix flour and cornstarch and fold into the egg yolk mixture with a dough scraper. Whip egg whites until very stiff and mix gently. Pour the mixture into the pan and bake in the oven for 45 minutes until golden brown. Turn the base out of the mold onto a cooling rack and cool. For filling and topping: beat eggs, sugar and juice of one lemon until creamy. Fill up the juice of one lemon with water to 275 ml. Stir into the egg yolk mixture together with the flour. Now pour the lemon cream into a saucepan and bring to a boil over low heat, stirring throughout. Make 5-7 min Stirring until the cream is thick and smooth. Remove from the kitchen stove and cool.

Fold the stiff whipped cream into the lemon cream. Cut the base 2x in half horizontally. Spread the two bottom layers with lemon cream and assemble the cake. Spread the cream on the sides of the cake. Garnish the upper edge with jelly fruits.

Mass: 12 pieces

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