Ingredients for baking a 28/32 cm :
for the pastry
500 g of flour
250 g soft butter
140 g of powdered sugar
3 egg yolks
1 egg
zest of 1 lemon
In a bowl, cream the butter with the sugar and eggs, add the flour and lemon zest and mix quickly , let it rest in the refrigerator for several hours.
For the lemon cream
5 whole eggs
350 g of sugar
250 g of butter
the juice and zest of 3 lemons
In a saucepan, combine all ingredients except the butter and mix with a whisk, put on the stove and bring to a boil , add the butter and continue cooking for a few minutes .
Roll out the pastry and line a pie plate , prick the bottom and bake in white ( with ceramic balls or cheaper, but effective, beans) for 25 minutes in oven at 180 ° ' , pour the lemon cream and put in the oven for another 15 minutes .
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If desired, may be accompanied by a raspberry sauce or strawberry :
1 punnet of raspberries or strawberries
1 tablespoon powdered sugar
Mix and store in a cool place
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