Semi-cold lemon cake, good and you don’t use the oven!

If they can take everything away from you but not the lemon dessert, the recipe you find below is definitely the one for you. It is an excellent lemon cake that can be prepared without using the oven.

It melts in the mouth from the first taste and always reveals an overwhelming goodness.

Let’s take a closer look at how it is prepared.

Semi-cold lemon cake, good and you don’t use the oven!

The ingredients

We start with the lemon cream, for which we need:

80 ml of lemon juice
240 ml of whipping cream
120 ml of water
90 g of sugar
50 g of cold butter
2 tablespoons of corn starch
1 whole egg + three egg yolks

The preparation

In a saucepan, combine the whole egg and the yolks, then add the cornstarch and mix everything with a hand whisk. When we have obtained a cream without lumps, add the sugar as well, together with the lemon juice and water. Stir again and cook until it reaches a certain density (always mixing).

At that point, remove from the heat and add the butter: when it has melted, pass the cream into a bowl and let it cool after sealing it with cling film.

Meanwhile, whip the cream in a bowl and add the lemon cream once it is cold, using an electric mixer.

Assembling the cake

Now we get a baking dish (22 x 22 x 7 centimeters) and pour the cream we just created on the bottom.

On top of this bed of cream we now place a part of the 150 grams of biscuits from the recipe, which we will have quickly dipped in the milk.

On top of the biscuits we now put another layer of cream and then another layer of biscuits. The last layer must be made of cream: at that point we level and set aside for a moment.

And now the meringue

We need:

135 gr of sugar
3 egg whites

In a bowl, pour the egg whites and the sugar and mix with a spatula until the sugar dissolves. Now let’s cook in a bain-marie, stirring constantly.

When the mix is ​​ready, pass it into its bowl and work it with the electric mixer for about ten minutes.

Well, now we have the meringue: we pour it over our cake and then put the pan in the fridge for no less than a couple of hours.

After two hours, we take the cake out of the frigidaire. If you like, we can close the preparation with a blow of a blowtorch, to brown the meringue, and a sprinkling of grated lemon zest.

Good job, have fun and bon appetit!