Biscuit-style cake with lemon cream and pineapple, a kind of soft tart with a double shortcrust pastry, closed and filled with a milk-free cream made from lemon juice. Inside, pieces of canned pineapple make our recipe even tastier. A delightful oven-baked cake that doesn’t require particular precautions, except for the cream. Because its consistency is different from classic pastry cream, you’ll get a more gelatinous cream that will thicken perfectly later in the fridge at low temperature. In a few steps you can create a dessert with spring/summer flavors, perfect for many occasions. Below, let’s see together how to prepare at home our biscuit-style cake with lemon cream and pineapple:
Other lemon or pineapple desserts:
- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 9
- Cooking methods: Oven
- Seasonality: Spring, Summer, Women's Day
Ingredients
- 3 eggs
- 3 cups all-purpose flour (about 380 g)
- 3/4 cup + 2 tbsp butter (about 180 g)
- 1 1/2 cups powdered sugar (confectioners') (about 180 g)
- 2 tsp baking powder
- vanilla extract
- grated lemon zest
- 1 whole egg
- 1 egg yolk
- 3/4 cup lemon juice (about 180 ml)
- 1 2/3 cups water (about 400 ml)
- 3/4 cup (packed) brown sugar (about 180 g) (or granulated sugar)
- 6 tbsp + 1 tsp cornstarch (about 50 g)
- whole lemon peel
- 6 slices canned pineapple (for filling)
Steps
Prepare the milk-free lemon cream. Put the whole egg, the egg yolk and the sugar in a small saucepan. Add the cornstarch and whisk everything together by hand.
Heat the water with the lemon juice and the whole lemon peel in a pot. Pour the hot liquids into the saucepan with the eggs and place over low heat, stirring occasionally.
When the mixture becomes more gelatinous than creamy (at first it won’t be particularly thick), remove it from the heat and pour it into a bowl. Let it cool covered with plastic wrap placed directly on the surface, first at room temperature and then in the fridge.
Meanwhile, prepare the shortcrust pastry. In a bowl, work the butter cut into pieces with the powdered sugar until you obtain a creamy mixture.
Add the eggs, one at a time, until fully absorbed, then add the grated lemon zest and the vanilla extract.
Add the sifted flour together with the baking powder directly to the mixture. The dough will be fairly soft; wrap it in plastic wrap and refrigerate for at least 1 hour.
Divide the dough into two pieces, one slightly larger than the other. Roll the shortcrust to a thickness of about 1/4 inch (5–6 mm) and use it to line the bottom and sides of a well-buttered and floured (or parchment-lined) 9-inch (22 cm) tart pan (square or round).
The shortcrust should be soft. If rolling is difficult, help yourself with a little flour and two sheets of parchment paper, or press it into the pan with your fingertips.
Prick the base with the tines of a fork and pour in the previously prepared lemon cream. Level it and distribute the pineapple, cut into small pieces, over the top.
Close with the remaining shortcrust, rolled to the same thickness as the bottom layer. Seal the edges well and prick the surface of the cake as well.
Transfer to a preheated oven at 356°F and bake for about 30–35 minutes, until evenly golden.
Remove from the oven and let cool completely. The biscuit-style cake with lemon cream and pineapple is ready to be served; cut into squares and dust with powdered sugar if desired.
Bon appétit and… see you next recipe!
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