PIRET HANSON
Author

Lemon cake

Base:

  • 80 g butter
  • 150 g Digestive biscuits
Break the biscuits into fine crumbs and melt butter. Mix the crumbs with melted butter and press the mixture onto the base and sides of a 23cm diameter cake tin. Bake at 180 degrees Celsius for 10 minutes, until the base is crispy and golden.

Filling:

  • 1 lemon
  • 100 g + 3 tbsp sugar
  • 3 tsp honey
  • 1 tbsp lemon zest
  • 3 eggs
  • 2 egg yolks
  • 100 g ground almonds or flour
  • 100 ml lemon juice (about 3 lemons)
  • salt
Cut one lemon into paper thin slices and remove the seeds. Put the lemon slices in a bowl, add honey and 3 tablespoons of sugar. Mix and chill for at least 3 hours or overnight.
Mix the eggs and egg yolks with sugar. Zest and juice the lemons and add to the egg mixture. Add flour or ground almonds and mix until well combined. Pour the mixture onto the baked base and top with marinated lemons. Bake the cake at 180 degrees for 30 minutes, until the filling has set. Cool and chill for a couple of hours before serving.