LEMON CAKE:INGREDIENTS:For the mixture:

150 grams of flour A pinch of salt 90 grams of butter One egg yolk A teaspoon and a half of sugar Three or four teaspoons of water

For the filling:

A lemon Two tablespoons of sugar Two teaspoons of corn flour Two eggs A teaspoon of butter 120 grams of sugar

PROCEDURE: Sieve the flour and salt over a bowl, add the butter chopped into pieces. Mix with the tips

of the fingers, add the beaten egg yolk with two teaspoons of water and the sugar. Mix together with a spatula until the mixture acquires body (add a little more water if necessary). Make aa ball, work the mixture a little out of the bowl and leave it covered in the fridge half an hour.

Take it out. Roll out with the rolling pin until you get a layer hardly half a centimeter thick. Grease paper the mould (am mold) make a hole in the bottom or add some vegetables so that the cake does not hollow and bake in a hot oven for fifteen minutes. Take out, leave to cool and take out of the mould.

While the mixture is in the oven, cut the lemon rind into very fine strips (don´t cut the pith). Squeeze out the juice and put to one side. Put the rind in a small saucepan with two level tablespoons of sugar and a quarter of a litre of water, heat over a low flame until the sugar dissolves. Bring to the boil and take off the heat.

Dissolve the corn flour in a bowl with three tablespoons of lemon juice, add the prepared syrup through a strainer and without stirring, add the yolks one by one and then the butter. Stir. The mixture.

Whip the egg whites to a stiff froth, adding half the sugar when the whites begin to froth up and the rest (except for a teasponn) at the end. Spread the meringue over the cream, making sure it does not go over the edges, and sprinkle on the sugar left over then bake in a medium oven for half an hour.

CookiesINGREDIENTS: 

1 ¾ cups of all purpose flour ½ teaspoon of baking powder ½ teaspoon of salt ¼ teaspoon of baking soda 1 cup of unsalted butter at room temperature 1 cup of granulated sugar One egg ½ teaspoon of vainilla extract ½ cup of granulated sugar for rolling cookies

PROCEDURE:

Preheat your oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.

In a small bowl combine first four ingredients and set aside. In a large bowl cream together the butter and 1 cup of sugar, add the egg and vainilla and

mix until creamy and combined. Add the dry ingredients and mix until everything incorporated. Using a small (1 teaspoon measuring) cooking scoop or just using tablespoon, form your

cookies and roll them around in the extra sugar. Place them on your prepared baking sheet a few inches apart and bake for about 18 minutes rotating the baking sheet once.

Let cool on baking sheet for five minutes and remove to a wire rack to cool completely.

CUPCAKES

Ingredients:  

One cup of butter

One cup of sugar

Two eggs

One teaspoon vainilla extract

1/3 of milk

1 1/3 of fluor

One teaspoon of baking powder

PROCEDURE:

Preaheat your oven to 350 F*

Cream the sugar with the butter.

Add the eggs, vainilla, and the baking powder and mix.

Add the dry ingredients with the milk and mix.

Finale bake for 20 minutes.

CHARLOTTEIngredients: 

Juice of eight lemons One can evaporated milk ½ can of condensed milk One can cream half Two packets of biscuits marys Cinnamon

PROCEDURE: Liquefy the lemon juice, milk and half cream. In a baking dish are placing a layer of preparation and a biscuit, and on alternate ending

with a layer of liquid. In closing, is set to freeze for 30 minutes or until served. Before serving, decorate with cinnamon powder. Ideally served cold.