Super creamy lemon pie: Easy and tasty, a melt-in-your-mouth delight

Ingredients :

• Lemon Cream:
  • 1 egg
  • 1.8 oz (50 grams) of sugar
  • 1.4 oz (40 grams) of cornstarch
  • 10 fl oz (300 ml) of milk
  • Juice and zest of 1 lemon

  Dough:

  • 2 eggs
  • 3.5 oz (100 grams) of granulated sugar
  • 4 fl oz (120 ml) of milk
  • 7.8 oz (220 grams) of all-purpose flour
  • 0.5 oz (15 grams) of baking powder
  • 4 fl oz (120 ml) of vegetable oil
  • Vanilla sugar to taste

  For Decoration:

  • Shredded coconut to taste
  • Jam of your choice

Instructions : 

1. Lemon Cream:
   First, in a saucepan, mix the egg, sugar, cornstarch, lemon juice, and zest.

   Next, gradually add the milk, stirring constantly to prevent lumps.

   Then, cook over low heat, stirring until the cream thickens. Set aside and let it cool completely.

    

2. Cake Batter:
   First, in a bowl, beat the eggs with the granulated sugar and vanilla sugar until the mixture becomes light and frothy.

   After that, slowly incorporate the oil and milk, mixing well.

   Then, add the flour and baking powder, stirring until the batter is smooth.

    

3. Assembly and Baking:
   First, preheat the oven to 374 °F (190 °C).

   Next, pour the batter into a greased glass dish, spreading it evenly.

   Then, bake for approximately 25 minutes, or until golden brown.

   After cooling, cut the cake in half and fill it with the lemon cream.

   Finally, decorate the cake with shredded coconut and your favorite jelly or jam.

    

4. Tips and Variations:
   • Refrigeration: Ensure the lemon cream is well-chilled before using it as a filling to achieve the perfect consistency.
   • Customization: Feel free to try different flavors of jelly or jam for the topping to suit your personal taste.
   • Adaptations: For a lactose-free version, substitute milk with almond milk. For a gluten-free option, use almond flour or a suitable gluten-free blend.