Lemon Pudding Cream Cake Recipe
2 eggs
100g (6 tbsp / 3.5 oz) sugar
50 g (4 tbsp / 1.7 oz) cornflour
500 ml (1 pint) milk
100 g (4 tbsp / 3.5 oz) mascarpone cheese
Juice of 1 lemon
Crust:
1 egg
120 g (2/3 cup / 4.2 oz) sugar
140 g (1 1/3 sticks) melted butter
Zest of 1 lemon
320 g (2 heaped cups / 11 oz) flour
5 g (1 tsp) baking powder
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