Ingredients: Base

• 🌾130g cake flour (self-rising)
• 🥣60g butter
• 🥚25g egg
• 🍬60g icing sugar
• 🥄1 small tsp lemon flavoring or lemon zest

Ingredients: Filling

• 🥚3 egg yolks
• 🍋70ml lemon juice
• 🍭40g sugar
• 🥣50g butter
• 🍶180ml condensed milk
• 🥣1 gelatin sheet

Ingredients: Meringue

• 🥚3 egg whites
• 💧25ml water
• 🍬135g sugar
• 🍋1 tbsp lemon juice
• 🧂1 pinch of salt
• 🥄1 tsp cream of tartar (3g)
• 🥄1 tsp lemon flavoring (optional)

Elaboration: Base

• 🥧Beat the butter with the sugar
• 🥧Add the egg and lemon flavoring, beat until well combined
• 🥧Add the flour and knead until you get a smooth dough
• 🥧Let the dough rest in the fridge for 30 minutes wrapped in plastic wrap
• 🥧Preheat the oven to 160ºC
• 🥧Remove the dough from the fridge, roll it out in a 20cm round pan, prick lightly with a fork and bake at 160ºC for 20 minutes, top and bottom heat

• 🥧Remove from the oven, let it cool completely, unmold and carefully place on a tray to fill later
  • 👩🏻‍🍳At this step, when the base is completely cold, I moisten it with 75ml of syrup so it’s softer. I like it this way, but it’s totally up to you 🙂

Elaboration: Filling

• 🍋In a saucepan, add the yolks, lemon juice and sugar and cook until it thickens well. Remove from heat and strain
• 🍋Add the butter and the gelatin sheet, mix well
• 🍋Finally, add the condensed milk and mix well
• 🍋Pour the mixture over the baked base, moistened with syrup if desired 🙂

• 🍋Let it cool and store in the fridge
• 🍋Once cold, add the meringue layer

Elaboration: Meringue

• 🍦In a saucepan, add the sugar and water and heat until it reaches 116ºC
• 🍦Place the egg whites in a bowl and start beating at low speed
• 🍦When the whites are whipped, add the syrup at the indicated temperature while continuing to beat
• 🍦Add the pinch of salt, lemon juice and cream of tartar while continuing to beat
• 🍦Beat until you get a dense and stable meringue. Before finishing, you can add a bit of lemon flavoring if you like

Notes

1. ✍️Before adding the meringue on top of the filling, lightly scrape the surface with a fork so the meringue sticks better
2. ✍️Moistening the base is optional, but if you want to do it: 25g sugar + 75ml water
3. ✍️The gelatin sheet is from Dr. Oetker and weighs 1.66g
4. ✍️I use Argentine self-rising flour; any flour with raising agents (cake flour) works
5. ✍️Lemon flavoring is optional
6. ✍️Pan used: Kitchen Craft Master Class – Fluted pan (non-stick surface, 20cm wide and 3cm deep)

It’s a cake that takes some time ☺️, but every minute is worth it 😋🥰🍋!! It’s also perfect for any occasion… afternoon snack, breakfast, birthdays or any other event 🥰🥰💛🍋