TORTA AL LIMONE - FACILE

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more economical and has a neutral flavor.

Preheat the oven to 180°C.

In a bowl, mix 4 eggs and 200g sugar until well combined.

Add 250g of flour, 80g lemon juice, and 130g sunflower oil to the mixture and mix until smooth.

Incorporate the zest of 2 lemons and 1 packet of baking powder.

Pour the batter into a prepared cake pan and bake for 40-45 minutes.

While the cake is baking, prepare the lemon pastry cream by heating 500ml of milk with the zest of 1 lemon.

In another bowl, whisk together 2 eggs, 100g sugar, and 30g cornstarch until smooth.

Once the milk is hot, slowly pour it into the egg mixture while whisking continuously to avoid curdling.

Return the mixture to the heat and stir until it thickens, then let it cool.

For the meringue, beat 4 egg whites until soft peaks form, then gradually add 300g sugar and a few drops of lemon juice until stiff peaks form.

Once the cake is baked and cooled, slice it in half and fill it with the lemon pastry cream, then top with meringue.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens