First, prepare the shortcrust pastry: put all the ingredients in a bowl and work quickly until you get a smooth dough: cover it with food foil and let it rest in the fridge for 30 minutes.
Meanwhile, prepare the lemon cream: beat the egg yolks with the sugar, then add the starch and lemon peel, then incorporate the milk and cook over low heat until you get a thick cream.
Pour into a large bowl, cover with contact film and allow to cool.
Then prepare the dough of the margherita cake: work butter and cream sugar, then add the lemon peel.
Add one egg at a time, then sieved flour and flour and work until a homogeneous mixture is obtained.
Finally proceed with the assembly.
Roll out the pastry between 2 sheets of parchment paper until you get a circle of about 3-4 mm thick.
Line the baking paper mold and then cover the parchment paper with the shortcrust pastry.
Prick the bottom and leave in the fridge for at least 15-30 minutes.
Put aside 100 g of lemon cream and pour the remaining cream into the shortcrust shell.
Level it well, then cover the cream with the dough of the margherita cake.
Finally put in a sac a poche the cream that you had put aside and create a decoration above the dough.
Cook for about 40 minutes in a preheated oven at 175 ° C.
The Mulino Bianco lemon cake is ready, let it cool before slicing and serving.
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