Sponge
- 150 gms – 3 large eggs divided
- 90 gms – ½ cup granulated sugar
- 40 gms – 1 ½ oz. all-purpose flour
- 25 gms – 8 tsp cornstarch
- 25 gms – ¼ cup almond meal
- ½ lemon peel grated
- ½ vanilla pod
- 1 pinch salt
Lemon Cream
- 40 gms – 2 egg yolks
- 40 gms – 1 ½ oz. sugar
- 1 or 2 lemons
- 40 gms – 1 ½ oz. butter
Lemon Crema Pasticcera
- 180 gms – ¾ cup milk
- 80 gms + 30 gms – 3 oz. + 1 oz. cream
- 80 gms – 4 egg yolks
- 60 gms – 1/3 cup granulated sugar
- 15 gms – 5 tsp cornstarch
- 1 pinch salt
- 1 lemon
- 1/3 vanilla pod
Limoncello Syrup
- 30 gms – 1 oz.water
- 30 gms – 1 oz. granulated sugar
- 50 gms – 1 ¾ oz. Limoncello
- ½ lemon
Glaze
- Remaining Lemon Cream
- Remaining Lemon Crema Pasticcera
- 60 gms – 1/3 cup milk
- 125 gms– ½ cup cream whipped and lightly sweetned
- 30 gms – 1 oz. Limoncello
Sponge
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Beat the egg yolks with 40 gms – 1 ½ oz. of the sugar, grated lemon peel and scraped vanilla until pale and fluffy.
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Add the almond meal and mix well.
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In a separate bowl, beat the egg whites with the remaining sugar and a pinch of salt.
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Mix together the cornstarch and flour and then sift it into the egg yolk mixture, alternating with additions of the beaten egg whites. Make sure to fold these in gently, so as not to deflate them.
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Grease and coat with flour some semisphere tins and fill them till ¾ with the batter.
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