LEMON CRUMBLE CAKE: A fresh and creamy dessert to try!

INGREDIENTS (for 24cm cake pan) For the cream: 500ml (2 cups) of milk The zest of 3 lemons 2 eggs 120g (½ cup) of sugar 100g (¾ cup) of all-purpose flour Juice of half a lemon   For the shortcrust pastry: 425g (3 ½ cups) of all-purpose flour 150g (¾ cup) of sugar 125g (½ cup) of soft butter 2 eggs 2 tsp of baking powder   METHOD 1. Pour the milk and lemon zest into a saucepan, place over heat, and warm it up, stirring occasionally, without bringing it to a boil. 2. In a separate saucepan, combine the eggs, sugar, and flour, and whisk until you get a smooth mixture. 3. Remove the lemon zest from the milk, then gradually add the milk to the egg mixture, stirring after each addition. The mixture should be smooth and homogeneous. 4. Place the saucepan over heat and cook, stirring continuously. The cream should thicken and be free of lumps. 5. In a large bowl, combine the flour, sugar, and baking powder, stirring with a spoon until mixed. 6. Add the eggs and soft butter. 7. Use your hands to knead the mixture until it forms a crumbly dough. 8. Press half of the crumbly dough onto the base of a cake pan lined with parchment paper. 9. Spread the cream evenly on top of the base, being careful not to reach the edges of the pan. 10. Sprinkle the remaining crumbly dough over the cream, without pressing it down, covering the cream entirely. 11. Bake at 180°C (350°F) for about 45 minutes. https://www.cookist.com/lemon-crumble...