Summary

Ingredients

For the dough:

• 1 egg yolk
• 2 tablespoon water, cold
• 1 teaspoon vanilla extract
• 175 g flour
• 80 g suar
• 1 pinch (s) salt
• 125 g butter, soft
• Flour for the work surface
• Butter for the mold

For the filling:

• 3 egg yolks
• 3 egg (s)
• 180 g suar
• 180 ml lemon juice, freshly squeezed
• 2 tablespoon lemon zest, grated
• 185 g butter

For decoration:

• some lemon (s) slices
• some peppermint, fresh leaves
• some powdered sugar

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Instructions

1. For the batter, mix the egg yolks, water and vanilla extract in a small bowl and set aside.
2. Mix the flour, sugar and salt in a second bowl. Knead in the butter until it forms an even dough. Then add the egg mixture and knead well. Shape the dough into a ball, wrap in cling film and place in the refrigerator for 30 minutes.
3. Roll out the dough on a floured worktop. Grease a tart / quiche form with butter and place the dough in it, if possible without pressing. The edge should be 1.5-2 cm (one finger width) high. Place the mold including the dough in the freezer for 15 minutes.
4. In the meantime, heat the oven to 190 ° C and bake the dough in it for about 25-30 minutes until golden brown. Let cool while preparing the filling.
5. For the filling, mix the ingredients in a saucepan and heat over medium heat. Stir regularly until the egg yolk sets and the liquid forms a solid mass. Remove from the heat and pass through a large-mesh sieve. The sieved mass can then be poured onto the cake base. Then put in the refrigerator for 2-3 hours.
6. Lemon slices and fresh peppermint leaves as well as some powdered sugar are suitable for decoration when serving.