Lemon cake: creamy and fragrant!

INGREDIENTS
For the pastry:
1 egg
130g (⅔ cup) sugar
zest of 1 lemon
330g (2 ½ cups) all-purpose flour
6g (2 tsp) baking powder
150g (⅔ cup) butter

For the cream:
520 ml (2 cups) milk
2 egg yolks
50g (5 tbsp) cornstarch
90g (7 tbsp) sugar
100 g (⅔ cup) cream cheese
juice of 1 lemon

METHOD
1. Preheat the oven to 190°C/375°F.
2. For the cream whisk egg yolks with sugar, cornstarch, and milk. Cook the mixture over medium heat for 10 minutes, then whisk in lemon juice and cream cheese. Let cool down completely.
3. For the pastry whisk egg with sugar and lemon zest. Add a mixture of flour and baking powder, then put in cold butter and mix everything with your hands until crumbs form. Make the crumbs into a ball, wrap them in plastic, and chill in the freezer for 10 minutes.
4. Roll out ⅔ of the pastry and transfer the disk into a prepared 20 cm baking pan. Pour the cream on top. Roll out another piece of pastry and cut out individual flowers. Place them on top of the pie forming a border.
5. Bake for 35 minutes.
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