For the cream
1/3 cup of sugar
3 tablespoons of wheat flour
2 large egg yolks
1 large egg
1 cup of milk
1/2 teaspoon of vanilla extract
For the dough
1 cup of sugar
1 cup of butter at room temperature
2 large egg yolks
1 large egg
3 tablespoons of lemon zest
1 pinch of salt
2 1/2 cups of wheat flour
1 large egg beaten
For the cream
1/3 cup of sugar
3 tablespoons of wheat flour
2 large egg yolks
1 large egg
1 cup of milk
1/2 teaspoon of vanilla extract
For the dough
1 cup of sugar
1 cup of butter at room temperature
2 large egg yolks
1 large egg
3 tablespoons of lemon zest
1 pinch of salt
2 1/2 cups of wheat flour
1 large egg beaten
Butter the bottom and sides of a 9-inch (22.5 cm) springform pan lined with parchment paper
Makes the cream: In a medium saucepan, whisk together the sugar and flour
With an electric mixer, add the egg yolks and egg
Gradually add the milk to the mixture, stirring in the vanilla extract
Cook over medium heat, stirring for 7 minutes
Pour the cream into a bowl and cover with plastic wrap
Let it cool and refrigerate
Makes the dough: In a large bowl, whisk together the sugar, butter, egg yolks, egg, lemon zest, and salt
Gradually add the flour to the mixture, stirring until smooth
Use 2/3 of the dough to make a ball and shape it into a disk
Do the same with the remaining dough
Wrap each disk in aluminum foil and refrigerate for 2 hours or overnight
Preheat the oven to hot (400°F)
Roll out the larger dough on a floured surface, to a thickness of about 1/8 inch
Transfer the dough to the prepared pan, covering the bottom and sides
Fill with cream
Baste the edges with egg
Roll out the remaining dough on a floured surface, to a thickness of about 1/8 inch
Place over the filling in the pan
Press the edges together, forming an annulus (ring) about 2.5 cm thick
Press the edge with a fork
Baste the dough with egg
Bake for 25 minutes or until golden brown
Remove from oven and let cool
Serve at room temperature.
