Ingredient:
- 200g cookies
- 100g unsalted butter
- 30g white sugar
- 5 egg yolks
- 500g condensed milk
- 150ml lemon juice
- 7g lemon zest
- 100ml whipping cream
- 1 lemon
Doing:
- Put the butter cookies in a zip bag and then crush them with a pestle (or you can put them in a blender). Melt unsalted butter and add to cookies with sugar, mix well. Spread the cookie mixture into the mold, remembering to squeeze your hands so that the cookie crumbs stick together. Place in the oven for 10 minutes at 150 degrees Celsius.
- Peel lemon and take about 7g of lemon zest (3-4 fruits). Squeeze out 150ml of lemon juice (5-6 fruits).
- Add the egg yolks and beat until the yolks turn pale and smooth. Slowly pour in the condensed milk and beat until the yolks and condensed milk are combined. Then add the lemon zest and lemon juice, let the low speed beat for about 2 more minutes for the lemon juice to blend.
- Pour the mixture into the pre-baked mold, then put in the oven for 20-25 minutes at 150 degrees. When the cake is done, take it out and let it cool, then put it in the fridge for overnight or 7-8 hours for the cake to set.
- Finally, whip up the whipping cream to decorate, add grated lemon zest and a few slices of fresh lemon to make the cake more beautiful.
Some points to note:
- Note that the cake should not be baked at too high a temperature because it will make the cake dry and the ingredients in the cake no longer soft and fragrant, the crust is easy to burn, but the filling is not fully cooked.
- It is recommended to use a sufficient amount of lemon peel. Adding too much lemon zest also makes the cake bitter, losing the delicious taste of the cake.
- If you do not like to eat hot, you can leave the lemon cake in the refrigerator for 2-3 hours before enjoying. At that time, the top layer of cake will bring a light feeling of coolness, with moderate sweetness and sweetness.
Source: TCTTT
