Description
Basic Belgian lemon tea cake recipe, with just the right amount of density and weight, and golden crumbs on top, incorporating that zingy lemon-cake taste.
Ingredients
- 1 cup Self Raising Flour
- 1 cup Caster Sugar
- 60 grams Butter
- 1 Egg, Lightly Beaten
- FOR THE LEMON CURD:
- ¼ cups Lemon Juice
- ½ cups Sugar
- 1 Egg, Lightly Beaten
- 60 grams Butter, Chopped
Preparation
Preheat oven to moderate 180ºC (355ºF). Brush a 17cm shallow round tin with melted butter and line the base of the tin with baking paper.
Sift self-raising flour into a bowl. Add sugar and stir well to combine. Add butter and rub in with fingertips until mixture resembles fine breadcrumbs. Make a well in the centre and stir in egg to form a soft dough.
Press ⅔ of the dough into the prepared tin.
Pour over hot lemon curd filling (instructions below). Crumble small pieces of the remaining dough over the lemon curd filling. Bake for 30 minutes and cool tin.
To make the lemon curd filling, place all ingredients in small pan. Stir constantly over a low heat until the mixture boils and thickens.
