ショートケーキ（レモンのショートケーキ）｜coris cookingさんのレシピ書き起こし

Grate the yellow part of the lemon rind with a grater.
Reserve the fruit for squeezing.

Crack the eggs (for the dough) into a bowl and whisk them together.
Add granulated sugar (for the dough), mix, and heat in a hot water bath to about the temperature of a bath.
Beat with a hand mixer until white.
Add 1 and mix.
Sift in the flour and mix by scooping from the bottom.
When the powder is gone, add milk and mix.

Pour 2 into a mold lined with parchment paper.
Bake in a preheated oven at 160℃ for 25 minutes.
Once baked, tap the bottom on a stand to remove the mold and let it cool on a wire rack for 5 minutes.
After 5 minutes, put it in a bag and leave it for 30 to 1 hour.

Grate the yellow part of the lemon rind with a grater.
Squeeze the juice from the lemon used in step 1 and the juice from 2 lemons.
Combine squeezed lemon juice and water (not listed) to make 120g, and put it in a pot.
Add (A) and the grated lemon zest.

Crack the eggs (for the cream) into a bowl and beat with a whisk.
Add the mixture of (B) and mix.
Bring 4 to a boil over medium heat, then add to the egg bowl in 3 portions, stirring well each time.
Return to the pot and bring to a simmer over medium-low heat while stirring.
When it boils and becomes glossy, transfer it to a bowl and cool it by placing the bottom of the bowl in ice water.
Once cooled, put it in the refrigerator.

Place the cream and sugar in a bowl and beat with a hand mixer while pouring over ice water until stiff peaks form.

3のクッキングシートを剥がし、表面の焼き色がついた部分を削ぎ切る。
3枚にスライスする。
一番下の生地に5を薄く塗り広げ、その上から6を塗る。
真ん中の生地を乗せて、5を薄く塗り広げた後に6を塗る。
一番上の生地を重ねて5を薄く塗り広げた後に6を側面にも塗り広げる。
5はデコレーション用に少し残しておく。

残しておいた5を絞り袋に入れて、7に絞り出す。
真ん中に半分に切って広げたレモンの輪切りを飾って完成。