Creamy Lemon Cake

Introduction

Lemon desserts have a special charm, and the Creamy Lemon Cake is no exception! This delightful treat is perfect for those who crave a refreshing mix of tart and sweet. With its creamy filling and crispy crust, it’s a dessert that all ages will love.

Why Make This Recipe

Making a Creamy Lemon Cake is an excellent choice for multiple reasons. First, it is quick and easy to prepare, requiring minimal ingredients that you may already have at home. Second, this cake is perfect for any occasion, whether it’s a family gathering, a birthday party, or a casual afternoon snack. Lastly, the bright flavor of lemon is sure to brighten anyone’s day!

How to Make Creamy Lemon Cake

Now, let’s dive into how you can create this delightful dessert.

Ingredients:

1 1/2 cups crushed Maria cookies
1/3 cup sugar
6 tablespoons melted butter
3 egg yolks
1 can condensed milk
1/2 cup fresh lemon juice
Lemon zest
Egg whites (optional, for meringue)

Directions:

Preheat the oven to 180°C.
Prepare the crust: In a bowl, mix the crushed cookies, sugar, and melted butter. Press this mixture into the bottom and up the sides of a pie plate. Bake for 8-10 minutes, then let it cool.
Prepare the filling: In another bowl, mix the egg yolks, condensed milk, and lemon juice until smooth. Pour this mixture over the cooled crust.
Bake again: Bake for another 8-10 minutes, or until the filling is firm. Let it cool completely before decorating.
Decorate and serve: Sprinkle with lemon zest for a fresh touch. If you want, you can make a meringue using the egg whites and place it on top.

How to Serve Creamy Lemon Cake

Serve your Creamy Lemon Cake chilled for the best flavor. You can slice it into wedges and enjoy it plain, or you can add a dollop of whipped cream on the side for extra creaminess. This dessert pairs wonderfully with a cup of tea or a light coffee.

How to Store Creamy Lemon Cake

To store your Creamy Lemon Cake, cover it with plastic wrap or store it in an airtight container. It can be kept in the refrigerator for up to 3 days. If you’ve added meringue, it’s best enjoyed fresh but can also be kept in the fridge for a day.

Tips to Make Creamy Lemon Cake

Make sure your butter is fully melted for the crust to hold together properly.
Use freshly squeezed lemon juice for the best flavor.
If you are making meringue, ensure the bowl is clean and free of grease for the egg whites to whip up nicely.

Variation

If you’d like to mix things up a bit, try adding some fresh berries on top of the cake or incorporating a layer of fresh fruit between the crust and filling. You can also swap out the Maria cookies for graham crackers for a different flavor.

FAQs

Can I use bottled lemon juice instead of fresh?
Yes, but fresh lemon juice provides a brighter and more vibrant flavor.
Is it necessary to use egg whites for meringue?
No, meringue is optional. You can simply enjoy the cake without it!
Can I freeze the Creamy Lemon Cake?
Yes, you can freeze it! Just make sure to wrap it well in plastic wrap before placing it in the freezer. It’s best eaten within a month.

Enjoy making your Creamy Lemon Cake, and watch everyone enjoy this zesty treat!