Cookie and lemon cream cake, fresh and fragrant… quickly prepared with classic dry biscuits we often have at home, alternated with a delicious milk-free lemon cream, similar to lemon curd. For the recipe, I was inspired by an old issue of La Cucina Italiana, making only a few small changes. The dessert is served cold, it’s very simple and its bright color immediately catches the eye… if you love lemon like I do, you have to try it because it is really delicious!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6People
- Cooking methods: Oven, Stove
- Seasonality: All seasons
- Energy 220.45 (Kcal)
- Carbohydrates 49.50 (g) of which sugars 34.70 (g)
- Proteins 2.99 (g)
- Fat 2.36 (g) of which saturated 0.47 (g)of which unsaturated 0.57 (g)
- Fibers 0.78 (g)
- Sodium 85.55 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3.88 oz dry biscuits (like Oro Saiwa)
- 2 eggs (medium)
- 1 cup sugar
- 0.71 oz cornstarch
- 0.71 oz all-purpose flour (or potato starch)
- 2 lemons (zest grated + 100 g of juice)
- 0.84 cup water
Tools
- Pan rectangular 30×10
- Parchment paper
- Saucepan
- Grater
- Citrus juicer
- Whisk
Preparation
Wash the lemons, dry them and grate the peel. Then cut them in half and squeeze them to obtain 100 g of juice.
Put the grated peel in a saucepan, add the sugar, the flour, and the sifted cornstarch.
Add the eggs (both yolk and white), and mix with the whisk.
Pour in the lemon juice and the water, gradually, always stirring with the whisk.
Transfer the saucepan to the stove and thicken the cream over low heat for a few minutes, until it reaches a boil.
Turn off the heat and let it cool slightly.
Meanwhile, line the pan with parchment paper. Place a layer of biscuits on the bottom, without overlapping them.
Pour half of the lemon cream over them and smooth it out.
Create a second layer of biscuits (1), finally cover with the remaining cream.
Place the cake in a static oven at 338°F and bake for 15 minutes.
When done, let it cool at room temperature, leaving it in the pan. Then cover with plastic wrap and place it in the refrigerator for at least 1-2 hours.
Shortly before serving, remove the cake from the pan and cut it into slices (2). Garnish as desired with thin slices of lemon and mint leaves.
The cookie and lemon cream cake is ready… fragrant and delicious, perfect as a dessert.
Advice and Notes
Use organic lemons, or at least with an edible peel.
The cake must be stored in the refrigerator, in a closed container.
Baking in the oven is not essential, but it helps make the dessert more compact and easier to cut and serve.
If you don’t have a pan measuring 30×10 cm, you can use a large loaf pan, or a square pan, approximately the same surface area.
If you use Oro Saiwa biscuits, you will need 21-22 of them. The quantity may vary depending on the type of pan used.
FAQ (Frequently Asked Questions)
Do I need to soak the biscuits?
No, the biscuits do not need to be soaked, they soften with the heat of the cream.
Can I prepare the lemon cream in advance?
I advise against it, because the cream should be used while it is still warm.
Can I use a classic custard?
Of course, you can use a custard flavored with lemon zest.
