Probably all of you already know the delicious lemon bars; well this cake has the same filling, different crust though.
For the crust250 g. flour ¾ cup butter at room temperature 100 g. powdered sugar 1 egg 25 milliliters of milk ¼ tsp. vanilla 1/8 tsp. salt
Lemon Filling1 cup granulated white sugar 2 large eggs 1/3 cup fresh lemon juice (approximately two large lemons) 1 tbsp. grated lemon zest 2 tbsp. all-purpose flour
Confectioner’s (powdered or icing) sugar
Preheat oven to 350 ºF.
In a bowl, mix together butter, powder sugar, salt, vanilla, egg and milk until you obtain a cream. Then add the flour and keep beating until you get soft dough, then wrap it in cling film and refrigerate for a couple of hours. After that time, stretch it with a rolling pin and cover with it a low round pan.
Lemon Filling: In your electric mixer, or with a hand mixer, beat the sugar and eggs until nice and smooth. Add the lemon juice and zest and stir to combine. Fold in the flour. Pour the filling over the crust and bake for about 25-30 minutes, or just until the filling has set. Remove from oven and place on a wire rack to cool, then dust with powdered sugar.