Description
A delightful cake with buttery pastry and rich lemon cream that evokes nostalgia and warmth.
Ingredients
Scale
- 2 1⁄2 cups (310g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1/4 teaspoon fine salt
- 1 teaspoon baking powder
- Zest of 1 lemon
- 3/4 cup (170g) cold unsalted butter, cubed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups (480ml) whole milk
- 4 large egg yolks
- 1/2 cup (100g) granulated sugar
- 1/3 cup (40g) cornstarch
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/3 cup (45g) pine nuts
- 1 egg yolk, beaten (for egg wash)
- Powdered sugar for dusting
Instructions
- Make the Pastry: In a large bowl, start by combining the flour, sugar, salt, baking powder, and lemon zest. Mix these dry ingredients well to ensure the lemon zest is evenly distributed. Next, add the cold cubed butter into the bowl. You will want to rub the butter into the dry mixture using your fingertips until the mixture resembles coarse breadcrumbs.
- Add Eggs and Vanilla: Crack in the two large eggs and add the teaspoon of vanilla extract. Mix gently until the dough starts to come together. Divide the dough into two equal portions and flatten each portion into a disc shape. Wrap each disc in plastic wrap and chill for at least one hour.
- Make the Pastry Cream: Pour the whole milk into a saucepan and warm it over medium heat. In another bowl, whisk together the egg yolks, 1/2 cup of sugar, and cornstarch until it becomes pale and smooth.
- Combine Milk and Egg Mixture: Slowly pour the warm milk into the egg yolk mixture while whisking constantly. Return this mixture to the saucepan over medium-low heat and stir continuously for about 5 to 7 minutes or until it thickens.
- Add Flavors: Remove the saucepan from heat and stir in the lemon zest, fresh lemon juice, 2 tablespoons of butter, and 1 teaspoon of vanilla extract until well mixed. Cover with plastic wrap and allow to cool.
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch tart pan with butter.
- Roll Out the Pastry: Take one of the chilled dough discs, roll it out to 1/8 inch thick, and transfer it to the greased tin. Trim any excess pastry.
- Add Pastry Cream: Spoon the cold pastry cream into the pastry shell and spread it evenly.
- Top with Pastry: Roll out the second disc and lay it over the filling. Trim excess pastry and crimp the edges.
- Brush with Egg Wash: Use the beaten egg yolk to brush the top of the pastry and scatter pine nuts over it.
- Bake the Cake: Bake for 35 to 40 minutes until golden brown and firm to the touch.
- Cool and Serve: Allow the cake to cool completely before dusting with powdered sugar and serving.
Notes
Serve with whipped cream or vanilla ice cream for an enhanced dessert experience.
- Prep Time: 60 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 15g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: cake, lemon, dessert, grandmother, nostalgia, baking