Start by mixing the flour and the softened butter by hand. Add the water a little at a time until you obtain a smooth mixture. Create a ball with the dough and then lay it on the worktop. Transfer it into a round mould of about 30 cm (12”) in diameter or in tartlet moulds. Cook at 180°C (356°F) for 30-40 minutes, until golden brown.

Whisk the egg yolks with the sugar in a bowl for 4 minutes until pale. Add the corn starch. Place the Qualità Oro coffee beans in a colander, submerge in a pan with milk and simmer for 5 minutes. Remove the beans, pour the hot milk on the mixture and stir. Boil the whole mixture again for 3-4 minutes, stirring and paying attention that the liquid does not spill over.

Blend the lemons, cut into pieces (including the rind and the juice), with the sugar, butter, egg yolks and the vanilla pod until it reaches a smooth consistency. Cook the mixture in a pan for 10 minutes to remove the bitter taste. After cooking, filter the custard with a Chinois. Add the butter to sweeten it all. Cool and leave to rest in the refrigerator.

Evenly stuff the base of the cake with the coffee custard and finish with the lemon topping. Garnish with lime zest and add some verbena leaves.