For ➑crust:
180 g flour*
90 g butter
80 g sugar
2 egg yolks
salt
(50 g almonds, shaved)*
filling:
grated rind of 3 untreated lemons
8 tbs (12 cl) (2-3 lemons) lemon juice
3 egg yolks
2 eggs
200 g sugar
250 g yogurt or cream
Mix all ingredients for the crust. Cover in plastic foil and refrigerate for 30 m.
Roll out till 0,5 cm thick. Grease 24 cm tin with butter, put baking paper in, put dough in, cover with baking paper and blind-baking peas. Blind bake for 20 m at 180°C.
Beat the eggs with the sugar, the rind and the lemon juice. Carefully add cream or yogurt.
Remove top baking paper and peas. Pour in the mixture. Bake 30 m at 170°C.
Serve cold with a sweet wine or iced limoncello.
Roll out till 0,5 cm thick. Grease 24 cm tin with butter, put baking paper in, put dough in, cover with baking paper and blind-baking peas. Blind bake for 20 m at 180°C.
Beat the eggs with the sugar, the rind and the lemon juice. Carefully add cream or yogurt.
Remove top baking paper and peas. Pour in the mixture. Bake 30 m at 170°C.
Serve cold with a sweet wine or iced limoncello.
*Replace ⅓ with ground almonds or sprinkle half-baked crust with 50 g shaved almonds before pouring in the mixture.
