Preparation method
For the shortbread
- Take the kitchen robot with dough hook.
- Mix the flour together with the Zùsto.
- Now add the butter along with the egg yolk and a pinch of salt.
- Mix everything well to form a ball.
- Let this rest in the fridge for 2h.
- Heat the oven to 180 degrees.
- Butter the baking pan and dust with flour if necessary.
- Now roll out the shortbread dough and line the baking pan with it.
- Bake for 20 minutes.
For the lemon cream
- Soak the gelatine sheets in water.
- Let the lemon juice boil down gently with 40 g of Zùsto. Add the butter and, once melted, pass the mixture through a sieve and gently reheat.
- Beat the eggs, 30 g of Zùsto and the pudding powder until fluffy with a whisk.
- Now add the lemon mixture.
- Stir well and heat to max 85 degrees.
- Remove the pot from the hob and add the soaked gelatine.
- You may pour this mixture over the cooled shortbread and let it set in the refrigerator.
Making meringue for the finishing touch
- Beat the egg whites with 15g Zùsto until smooth.
- In a saucepan, bring the water and 50g Zùsto to a boil until 170 degrees.
- Very carefully add this to the egg whites and beat the mixture lukewarm/cold.
- Put the mixture in the piping bag and pipe tufts on the cooled cake.
Enjoy!