Soft lemon tart. Recipe

Ingredients:
Dough:
2 eggs
140 g sugar (2/3 cup*)
60 ml milk
60 ml oil
170 g wheat flour (1 1/4 cup*)
8 g baking powder (1 tsp. with a slide + 1 tsp. without a slide)
Bake in a preheated 170°C oven with convection for 20 minutes (180-185°C without convection)
Impregnation:
200 ml limoncello liqueur
150 ml water
1 tbsp. lemon or orange juice
(or replace with sweetened lemon water)
Cream:
400 ml milk
Lemon zest
2 eggs
100 g sugar (1/2 cup*)
40 g cornstarch (4 tbsp.)
100 ml lemon juice
For decoration:
100-200 ml of cream 33% fat
Icing sugar to taste
Store the cake in the fridge.
*1 cup=250 ml

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Замечательный рецепт Дай Бог здоровья Настоящий торт без заморочек и главное Жиров мало

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Спасибо