Lemon cream cake is a modern variation that combines the crispy, fragrant crust of biscuits with the smooth lemon filling, creating a wonderful blend of light sourness and sweetness.
This is an easy-to-make cake that doesn't take too much time for housewives to treat family members on the first day of the week.
To make lemon cream cake, housewives need to prepare 150gr butter cookies, 25gr sugar, 80ml melted butter.
For the filling, you need 800ml of sweetened condensed milk (about 2 cans, according to the standard 397gr/can), 180ml of lemon juice, 5gr of finely grated lemon peel, 120gr of sour cream.
First make the crust, preheat the oven to 175°C and line a 20x20cm square baking tray with baking paper.
Mix 150g biscuit pieces, 25g sugar and 80g melted butter. Spread and press this mixture on a baking tray before baking for 8-10 minutes and then let cool.
In a large bowl, combine 800ml condensed milk, 180ml lemon juice, 120g sour cream, and 5g finely grated lemon zest. Stir gently until smooth and gradually pour over the cooled cake crust.
Continue baking at 175°C for about 10 - 12 minutes. Allow the cake to cool and then refrigerate for at least 4 hours. Once chilled, use a knife to cut the cake into squares.
Garnish with whipped cream or grated lemon zest for extra appeal. Lemon cream cake can be refrigerated for 3 to 4 days or frozen for 3 months.
