The best lemon custard Cake recipe

Ingredients

For the Lemon Custard:

• 2 egg yolks
• 100 g sugar
• 50 g corn starch or flour
• Juice of 2 lemons
• 300 ml milk

For the Pastry:

• 3 eggs
• 120 g sugar
• Vanillin (a pinch)
• 150 g melted butter
• 300 g flour
• 1 teaspoon baking powder
• Zest of 2 lemons
• Powdered sugar (for dusting)

Directions

Prepare the Lemon Custard:

Combine Ingredients:

1. In a saucepan, whisk together 2 egg yolks and 100 g sugar until well combined.
2. Add the juice of 2 lemons and 50 g of corn starch (or flour). Mix well.
3. Gradually add 300 ml of milk, whisking continuously to avoid lumps.

Cook the Custard:

1. Place the saucepan over medium heat and cook, stirring constantly, until the mixture comes to a boil and thickens.
2. Once thickened, remove from heat and let the custard cool completely.

Prepare the Pastry:

Mix Wet Ingredients:

1. In a large bowl, beat 3 eggs and 120 g sugar until light and fluffy.
2. Add a pinch of vanillin, 150 g of melted butter, and the zest of 2 lemons. Mix well.

Combine Dry Ingredients:

1. In a separate bowl, combine 300 g flour and 1 teaspoon baking powder.
2. Gradually add the dry ingredients to the wet mixture, mixing until a smooth dough forms.

Assemble the Pastry:

1. Preheat your oven to 190°C (375°F).
2. Grease and flour a baking dish.
3. Pour half of the pastry dough into the prepared dish and spread evenly.
4. Pour the cooled lemon custard over the dough, spreading it out evenly.
5. Top with the remaining pastry dough, spreading it carefully to cover the custard.
6. Bake in the preheated oven for 30 minutes, or until the top is golden brown and a toothpick inserted into the pastry comes out clean.

Cool and Serve:

Allow the pastry to cool completely.

Dust with powdered sugar before serving.