Lemon Cake with Coriander

DOUGH INSTRUCTIONS

• 1
  Quickly work all the ingredients into a smooth dough, ensuring the butter does not melt too much. Form it into a ball, wrap it in cling film, and chill in the refrigerator for ½ hour.
• 2
  Roll out the chilled dough and place it into a 23 cm diameter tart pan, ensuring it covers the sides as well. Place baking paper on the dough and add weights (beans, ceramic weights) to prevent it from puffing up during baking. Bake for 15 minutes in a fan-assisted oven preheated to 160°C, then remove the paper and weights and bake for another 5 to 10 minutes. Let it cool after baking.

LEMON FILLING INSTRUCTIONS

• 1
  Chop the coriander into larger pieces. Mix it in a saucepan with eggs, sugar, and lemon juice. Heat the mixture over low heat, stirring constantly with a whisk until it starts to thicken (up to 75°C). Remove the saucepan from the heat and strain the mixture through a sieve. Let it cool slightly.
• 2
  In a mixer, beat the butter until creamy and gradually whisk in the lemon mixture by spoonfuls. Let the cream slightly set in the refrigerator (about 1 hour) and fill the cooled shortcrust pastry shell with it. Smooth the cream on the surface and sprinkle with coriander leaves.