Recipe
Lemon Cake
Lemon cake with a cookie base, creamy condensed milk filling, and golden baked meringue. Easy, economical, and perfect for Sunday.
- Preparation35 min
- Cooking25 min
- Total time1 h
- Servings8 servings
- DifficultyEasy
Lemon cake is an ideal dessert for family Sunday meals: a crunchy cookie base, a creamy and tangy filling of condensed milk and lemon, and a topping of golden baked meringue.
Ingredients
Check off the ingredients you have.
For the crust
For the filling
For the meringue
Method
Crust
- Mix all the crust ingredients in a bowl and knead them with your fingertips, giving light pinches, until they are fully incorporated.
- Press the mixture into the pan to form a homogeneous shell that covers the entire base and sides. Set aside.
CiberCuba
Filling
- In a deep bowl, whisk the condensed milk, yolks, lemon juice, and salt until a homogeneous mixture forms.
- Pour the filling into the pan with the reserved cookie shell.
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Meringue and baking
- Whisk the egg whites with the pinch of salt until stiff peaks form.
- Add the sugar little by little, without stopping to whisk, until you obtain a firm meringue.
- Finally, add the teaspoon of lemon juice and mix so it incorporates well.
- Cover the filling with the meringue, using a spatula to help distribute it easily.
CiberCuba - Bake at 150 °C (300 °F) for about 25 minutes, until the meringue turns golden. Remove the cake from the oven.
CiberCuba - Let it cool before serving. Enjoy!
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