I always tend to say about recipes that they are easy and quick and that you can do it! Well the crust of this cake was not easy or quick. The filling is though. This is a cake for people who aren’t that keen on desserts but do like a little twist in them – it is sour and sweet and so very light. Perfect after a heavy dinner.
By the time I finished making the short crust pastry I literally was screaming at it. Not only did the cook book lie and say that the amount would be enough for the mould and I had to make yet another batch, also every time I rolled it out and lifted it up it fell into pieces and ripped and then I had to roll it out all over again.
I could never study patisserie!
But anyway, all the filling is is heated cream whisked with eggs, sugar and lemon juice and zest – this goes onto the blind baked pastry and into the oven it goes for about 30 minutes. Then all it needs is chilling, and then it’s ready to be devoured.
It kind of reminds one of Chef John’s lemon bars, which I also made a while back and of which recipe the pastry is soooo much easier – but this recipe was taken from the Cordon Bleu’s dessert cookbook (at least one that was published by them). So of course it’s a little more complex, which I like.
Anyhow, it was delicious and light and I might just have a slice with my morning coffee.