|Sweet shortcrust pastry||450 g|
|Sponge||1 x 20cm disc|
|Apricot jam||100 g|
|Limoncello liqueur||30 ml|
Butter, flour and line a 24 cm diameter cake tin with the shortcrust pastry. Punch holes in the pastry base, lay a sheet of baking paper over it and cook in the oven at 180°C for 25 minutes. While that’s cooking, make the cream: grate the lemons, squeeze and filter the juice into a bowl, then whip the egg yolks with the sugar. Put the lemon juice in a saucepan over a low heat. When it comes to the boil, add the egg and sugar mixture, the grated lemon peel, the butter and cook over a very low flame.
Leave the cream to cool. Bake the pastry crust, spread the apricot jam on the bottom and place the sponge disc (previously soaked in diluted limoncello) on top and cover with the lemon cream. Decorate with candied lemon slices and mint leaves.
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