Wash the lemon with a brush. With a fine grater, remove the zest from the lemon, cut it in half and squeeze the juice, it is possible together with part of the pulp, most importantly - without seeds.

Take a rectangular shape 30x20 cm. Lubricate the mold with oil, cover it with baking paper so that the edges hang slightly, and grease the paper with oil. Preheat the oven to 180 ° C.

Soften the oil slightly at room temperature. Combine 280 g flour with powdered sugar and half a zest in a flat bowl. Put the butter and mix with the flour mixture using a fork to make crumbs.

Lay out these crumbs in a uniform layer, slightly pressing. Place in the oven and bake until golden brown, 20–25 min.

While the base is baking, beat eggs with sugar in a lush foam, add the remaining lemon zest and juice, as well as a mixture of baking powder and remaining flour. Beat until smooth.

Pour the resulting mixture into a hot base. Return to the oven and bake until the center of the top layer is baked, about 25 minutes. Cool on the grate in the mold, then gently pull out the edges of the paper, cool completely on the grate. Cut into small squares, sprinkle with powder and serve.

Soft and tender lemon cakes.

Biscuit:

6 eggs
  2/3 Art. Sahara
  1 tsp vanillin
  2/3 Art. flour
  1/4 Art. starch
  100 g chocolate

Lemon Mousse:

2 eggs
  4 tbsp Sahara
  4 tbsp starch
  350 ml of milk
  1 tbsp lmonous zest
  1/4 Art. lemon juice
  2.5 tsp gelatin
  500 ml cream (33% -35%)

Lemon Kurd:

1/2 tbsp. lemon juice
  1 tbsp lemon zest
  2/3 Art. Sahara
  3 eggs

Biscuit.

Preheat the oven to 170C. Cover the pan with parchment paper (my dimensions are 51X35 cm).
  Beat the whites with tartar at low speed until foamy, gradually adding half the norm of sugar. Increase speed, and beat until stable peaks. Beat the yolks with the remaining sugar until a light yellow, almost white mass is obtained, add vanillin. Sift flour and starch into the yolks, add 1/3 of the whipped proteins and mix gently. Introduce the remaining proteins, also mixing with rotational movements. We spread the dough on the prepared baking sheet, trying to give the surface as even as possible.

Bake for 10-15 minutes, checking for preparedness with a match.

Lemon Mousse.

Mix starch with sugar and beat in eggs, rubbing until lumps remain. Bring the milk to a boil. In a thin stream, stirring the egg-starchy mass, pour hot milk into it, then pour everything back into the saucepan and simmer for several minutes until thickened (do not bring to a boil). Remove the cream from the fire, transfer to a bowl, cover with a film (touching the surface so that a crust does not form) and completely cool. Dissolve gelatin in cold lemon juice and let it swell for 1 minute. Then heat slightly until the gelatin is completely dissolved. Beat with a mixer the cooled custard and, continuing to whip, pour in the juice with gelatin. Separately, whip the cream and combine with the rest in 3 doses.

Lemon Kurd.

Bring lemon juice, zest and sugar to a boil. Lightly beat the eggs and pour a thin stream of hot lemon juice. We return all this to a small fire and, stirring, bring to a boil. Cook for another 5 minutes (stirring constantly) until thickened and then pour into a clean dish, cover with a film (the film should touch the surface of the cream so that a crust does not form) and cool.

Cut the chilled biscuit into 3 rectangles and cover one of them with a layer of melted chocolate. let the chocolate congeal, turn it “chocolate” side down and apply the first layer of lemon mousse (1/3 of the total). Flatten, cover with the next layer of biscuit. Smear with half a lemon kurd and again with a layer of mousse. Cover with the last biscuit, the remaining mousse and place in freezer for at least 1 hour to solidify, after which time cover the surface with the remaining kurd and freeze again.
  This recipe makes a lot of such cakes, so I cut only half, and so far I have frozen the rest. They are perfectly stored in the freezer and do not lose their appearance and taste after defrosting.

Enjoy your tea party!

Now how I did them.

PHOTO RECIPE step by step

Turned on the oven. I did not cover the baking sheet, I have bad paper, then you won’t tear it away from the biscuit.

Biscuit

Separated yolks from proteins

Lemon cake is an amazingly delicious dessert that can be served with tea or offered to guests at the festive table. In this article we will give some simple recipes and recommendations for its preparation.

Lemon Shortcake

If life offers you a lemon, then you do not need to make lemonade out of it. Better make a delicious lemon cake with us!

Ingredients:

• butter - 150 grams;
• icing sugar - two-thirds of a glass;
• wheat flour - two glasses;
• salt;
• three chicken eggs;
• sugar - one glass;
• lemon zest - one tablespoon;
• lemon juice - 60ml.

How to make a delicious lemon cake? Dessert recipe read below:

• Combine warm butter with a third cup of powdered sugar, and then grind the products until the cream is creamy.
• Add salt and a half cup of flour to the mixture. Knead a thick dough with your hands.
• Lubricate the small baking dish with butter and lay the base for the cake on it. You need to do this with your hands, kneading and leveling the dough.
• Bake the billet in a well preheated oven until cooked.
• Next, cook. To do this, beat the eggs with sugar, add lemon juice and zest. In small portions, add the remaining flour.
• When the base for the cake is ready, remove the pan from the oven and put the cream on the surface.

Bake the dessert for another quarter hour, then cool it, cut into squares and decorate with icing sugar. Serve hot or cold drinks at the table.

Lemon Meringue Cakes

Delicate airy dessert will bring incomparable pleasure to your friends and family.

Required Products:

• four eggs;
• five tablespoons of powdered sugar;
• a glass of sugar;
• three lemons;
• 200 grams of butter;
• a glass of flour;
• salt to taste;
• five tablespoons of corn starch;
• vanillin.

Recipe

Lemon cakes, photos of which you see on this page, are prepared as follows:

• Sift flour and powdered sugar into a bowl, add 100 grams of butter to them.
• Stir foods with egg yolk and water.
• Put the dough in the refrigerator and leave it alone for half an hour. When the specified time has passed, roll it into a thin layer and lay it out in a round shape. Make a few punctures with a fork at the base.
• Bake the dough in a preheated oven, and then cool to room temperature.
• Squeeze the juice from the lemons, and grate the zest on the smallest grater.
• Pour water into the pan and add lemon juice mixed with starch to it. Bring the liquid to a boil, add three egg yolks, vanillin, zest, sugar and 100 grams of butter.
• Boil the mixture and pour it onto the dough.
• Prepare the meringue. To do this, beat the whites with salt and three tablespoons of powdered sugar. Put the finished decoration on the filling.

Submit the form to the oven for 20 minutes. Cool the finished dessert slightly, then cut it into portions and serve with hot drinks to the table.

"Correct" lemon cake (GOST)

In Soviet times, the choice in culinary shops was limited, but many still remember the delicious lemon dessert. Let's try to play it in our kitchen.

Ingredients:

• six eggs;
• two thirds of a glass of sugar;
• a teaspoon of vanillin;
• incomplete glass of flour;
• a quarter cup of starch;
• 100 grams of lemon.

For lemon mousse, take:

• two eggs;
• four tablespoons of sugar and starch;
• 350 ml of milk;
• A tablespoon of lemon zest;
• two tablespoons of gelatin;
• 500 ml cream.

To cook a Kurd, stock up:

How to make a dessert

A cake with lemon cream from the USSR is prepared in several stages:

• First of all, you need to cook a biscuit. To do this, beat the proteins with half the sugar until a stable foam. Mix the remaining sugar with yolks and vanilla. Combine the prepared foods with flour and starch, and then bake the dough on a baking sheet covered with parchment.
• While preparing the base for the cake, make a mousse. Mix sugar, eggs and starch, and then pour the hot milk into the resulting mass. Pour the resulting mass into a saucepan and send it to the stove. When the cream thickens, remove it from the heat and cover with cling film. This is necessary in order to avoid the formation of a crust on the surface. While the cream is cooling, dissolve the gelatin in lemon juice, and then heat it over a fire. Combine the gelatin mixture with cream and whipped cream, and then mix the mass with a mixer.
• After that, cook the Kurd. Put sugar and zest in a saucepan, pour in lemon juice. Boil the products and add beaten eggs to them. Cook the Kurdish for five minutes, not forgetting to stir it.
• It's time to collect the cake. Cut the chilled biscuit lengthwise into three pieces. Pour one layer of melted chocolate and let the glaze harden. Turn the base over with the chocolate side down and grease it with mousse (use one third of the total).
• Put the second part of the biscuit on the base. Apply part of the Kurd and a layer of mousse on it. Cover the cake with the remaining biscuit and send the dessert to the freezer for one hour.

When the specified time has passed, remove the workpiece and cut it into rectangular pieces. Serve the finished treat to guests with hot tea or coffee.

Lemon Coconut Cake

Prepare with us a delicious treat, decorated with coconut, filled with lemon juice and lemongrass.

Ingredients for Biscuit:

• five and a half cups of flour;
• a cup of coconut;
• half a glass of powdered sugar;
• half a teaspoon of salt;
• 0.5 cups butter.

For the filling, take:

• three cups of sugar;
• half a cup of lemongrass;
• five tablespoons of lemon juice;
• three eggs;
• a quarter cup of flour;
• a pinch of salt;
• a tablespoon of powdered sugar.

Lemon cake with coconut is prepared according to the following recipe:

• In a suitable bowl, mix the chips, salt and powdered sugar. Add soft butter there and beat the food with a mixer at low speed.
• Put the dough in a mold and bake it in a preheated oven.
• Grind the lemongrass stalks in a food processor, and then combine it with sugar.
• Add flour, lemon juice and eggs to the mixture. Whip all the products again.
• Reduce oven heat to a minimum and pour cream onto hot dough.

Cook the future cake in the oven for another 20 minutes. When the biscuit has cooled, cut it into squares and place the cakes on a flat dish. If you wish, you can decorate the cake with powdered sugar or chopped nuts.

Conclusion

We will be happy if you enjoy a delicious lemon cake. Prepare it for tea, for a children's or adult holiday. Your guests will certainly appreciate the fresh taste of the original treat.