Description
Ingredients
Scale
For the crust and topping:
- 2 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- A pinch of salt
- Zest of 2 large lemons
- 1 cup unsalted butter, cold and cut into small cubes
- 1 large egg
- 1 teaspoon vanilla extract
- Handful of toasted sliced almonds (optional)
For the lemon cream:
- 1 cup whole milk
- 2 tablespoons cornstarch
- ½ cup granulated sugar
- 3 large egg yolks
- Zest of 1 lemon
- Juice of 2 lemons
- 1 teaspoon vanilla extract
- Powdered sugar (for dusting, optional)
Instructions
- Preheat your oven to 350°. Grease a 9-inch springform pan with butter, and line the bottom with parchment paper.
- Prepare the crust and topping: In a large mixing bowl, combine the flour, sugar, baking powder, salt, and lemon zest. Mix well to distribute the ingredients evenly.
- Add the cold butter cubes and use your fingertips or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs. The butter should be evenly dispersed, but small lumps are okay – these will give the cake its crumbly texture.
- In a small bowl, lightly beat the egg with the vanilla extract. Add this to the crumble mixture and mix just until the dough starts to come together. It should remain crumbly, not forming a cohesive dough. Place the dough in the fridge while you prepare the lemon cream.
- Make the lemon cream: In a medium saucepan over medium heat, whisk together the milk, cornstarch, and sugar until the cornstarch is fully dissolved. Add the egg yolks, lemon zest, lemon juice, and vanilla extract, and continue whisking until smooth.
- Stirring constantly, cook until the mixture thickens and becomes a smooth, creamy custard, about 5-7 minutes. Remove from heat and let it cool a bit.
- Assemble and bake: Remove the dough from the fridge. Take two-thirds of the crumble mixture and press it evenly into the bottom and about an inch up the side of the prepared springform pan to form the crust. Make sure to press it firmly so that it holds together.
- Pour the lemon cream over the crust, spreading it out evenly with a spatula.
- To the remaining crumble mixture, add the toasted almonds, if using. Sprinkle the remaining crumble mixture over the top of the lemon filling.
- Place the cake on a baking sheet (just in case there are any drips) and place in the preheated oven. Bake for 35-40 minutes, or until the top is golden and the filling is set.
- Remove the cake from the oven and allow it to cool in the pan for about 30 minutes. The filling will continue to firm up as it cools.
- After cooling, remove the sides of the springform pan. Transfer the cake to a serving platter.
- Dust the top with powdered sugar, slice, and serve!