There are recipes that are part of the family, others that simply are in our memories, but to recreate we need help. The Silverspoon recipe book has been with us for a long time, and this recipe is kind of a must. Still, we adapted it a little, and we cannot stress enough how the quality of your lemons are going to make a difference in the final result.
For the Pastry
200g White Flour
100g Sugar (we like to use brown sugar, the pastry becomes crispier)
1 Egg + 1 Yolk
Pinch of salt
For the filling
Icing sugar to decorate
For the pastry: Place flour, sugar and pinch of salt in a fountain shape, egg and yolk in the middle. With a fork, incorporate in a circular motion.When it resembles crumbles, work the cold butter in the dough. Be quick, try not to warm up the butter, and keep kneading till the surface is smooth. Place in the fridge for at least 30 minutes.
For the filling: Melt the butter at bain-marie (double boiler). In a bowl, whisk eggs and sugar till they are frothy and white. Add the lemon peel (grated beforehand), and the strained juice of one lemon. Add the butter, make sure this to be lukewarm or at room temperature. It would cook your eggs otherwise.
Roll the pastry to fit in a 20cm tin, place it and then add the filling. Bake for 30 minutes at 180°C. Take the cake out of the oven, let rest on a serving plate. You can sprinkle icing sugar, or decor with lemon slices.
Serve with tea, chats and laughter.