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
(dont 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.

Cookies
INGREDIENTS:

1 cups of all purpose flour

teaspoon of baking powder
teaspoon of salt
teaspoon of baking soda
1 cup of unsalted butter at room temperature
1 cup of granulated sugar
One egg
teaspoon of vainilla extract
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.

CHARLOTTE
Ingredients:
Juice of eight lemons
One can evaporated milk
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.