Lemon Cake - Citrontårta

LEMON CAKE

Citrontårta

1 cake, 12 pieces

3 egg whites

0.8 cup sugar

Lemon creme:

3 egg yolks

0.8 cup sugar

1 tablespoon corn starch, Maizena type

2 lemons

3½ oz butter or margarine

1.2 cup heavy cream

Decoration:

strawberries

Preheat oven to 212F.

Draw two circles on a baking paper, approx 9 inches diameter. Beat the egg whites until stiff. Add sugar, little by little, while beating. Spread out the meringue within the circles and bake for 1½ hours until dry and light to the touch.

Beat egg yolks, sugar, corn starch and lemon juice and zest in a saucepan. Heat while stirring, until it thickens. Remove from heat and beat in the butter in pieces. Allow the creme to cool and beat the cream. 

Put the meringue layers together with half of the creme and cream (looks funny with two similar words like that) in between and remaining on top. Decorate with strawberries.

Enjoy!

Bella