Lemon-Cake
The tartness of lemon and vine beautifully balances the sweetness of this delightful pie.
4 lemons
100 g breadcrumbs
170 ml cream
10 eggs; 5 whole, 5 yolks
170 ml white wine
300 g cane sugar
60 ml clarified butter
150 g almonds
6 bitter almonds
50 ml water
150 g confectioners sugar
250 g wheat flour
100 g butter
Boil lemon supremes in wine until slightly brown, leave to cool. Let the breadcrumbs soak in a mixture of cream, beaten eggs and lemon zest before combining all ingredients for the filling. This yields approximately 1000 ml of filling, which is even better prepared a day or two in advance.
Blanche, skin and grind the almonds finely using a pestle and mortar, making a paste adding water. Almonds can be replaced with almond flour. But if you want to make a lattice lid you should go old school. Mix all the ingredients for the pastry. Roll out two thirds of it and line a pie tin. Prepare a lid with the remaining pastry. Pour the filling into the crust, cover with the lid, sprinkle with sugar and bake at 200°C for 40 minutes. If you choose not to have a lid take the pie out after 5 – 10 minutes or when it begins to set a little and sprinkle it generously with sugar before returning it to the oven. Let it cool completely before serving.
Source: Warg 1755, p. 480, 501