Lemon mazurek

Probably the best lemon mazurek you could possibly imagine. Very simple to make – we bake a shortcrust base for the mazurek and then top it with homemade lemon curd. Fresh and zesty, not too sweet, and sprinkled with crushed meringue. A delicious classic!

Ingredients for the shortcrust pastry:

• 175 g plain flour
• 50 g icing sugar
• 100 g butter, cold and cut into cubes
• 1 tbsp soured cream
• 1 egg yolk
• a pinch of salt

Sift the flour, add the butter and chop together with a sharp knife. Add the egg yolk, sugar, soured cream and salt. Quickly knead the dough (you can also make the dough in a food processor, processing until it forms a ball), shape it into a ball, flatten it slightly and wrap in cling film. Chill in the fridge for 1 hour.

Line the bottom of a 25 cm springform tin with baking paper. Remove the shortcrust pastry from the fridge, roll it out and then transfer it to the tin. Chill the pastry in the fridge again for 60 minutes. Just before baking, prick the pastry all over with a fork.

Bake at 180°C for approximately 20 minutes, or until the pastry is golden brown. Remove from the oven and leave to cool.

Additionally:

• lemon curd, made according to the homemade recipe

The entire quantity of lemon curd from the recipe above will not be used for the lemon mazurek, but it is so delicious that it is worth making the full batch :).

Spread the lemon curd over the cooled shortcrust pastry. Decorate the lemon mazurek as desired, for example with meringues.

Enjoy!