Ingredients:

For the lemon cream:

1 egg
100 g of sugar
50 g of corn starch
Juice of 2 lemons
Lemon peel
400 ml of milk
200 ml of whipping cream
For the base:

Ladyfingers (enough quantity for your cake pan)
Milk
Method:

Preparation of the lemon cream:

In a saucepan, combine the milk, lemon zest and lemon juice. Bring to a boil over medium heat.
In the meantime, in a bowl, beat the egg with the sugar until the mixture is light and fluffy.
Add the cornstarch to the egg and mix well.
When the milk has reached the boiling point, slowly pour it into the bowl with the egg, stirring constantly to prevent the egg from curdling.
Pour the mixture into the pan used for the milk and cook over medium-low heat, stirring constantly until the cream thickens.
Once ready, remove from the heat and leave to cool.
Cake assembly:

Quickly dip the ladyfingers in the milk and place them on the bottom of a cake tin.
Pour half of the lemon cream onto the ladyfinger base.
Add another layer of ladyfingers soaked in milk.
Pour the rest of the lemon cream over the ladyfingers.
Level the surface and cover with cling film.
Place the cake in the fridge and leave to chill for at least 5-6 hours, or preferably overnight, to set.
Service:

Before serving, whip the cream and decorate the cake with tufts of whipped cream and thin slices of lemon.
This delicious lemon cake with ladyfingers is perfect for any occasion, from a snack to an after-dinner dessert. Enjoy every bite of this sweet and fresh delight!

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