Pie: 30 a dag of flour, half a cube of butter or margarine, 1 yolk, 3-4 tablespoons of water
Lemon glaze: 3 LOL, 1 protein, a flat spoon of potato flour, 4 spoons of sugar, 3 spoons of powdered sugar, the juice of two lemons and the same volume of water by volume
Knead the dough with flour mixed with baking powder, butter, yolks, sugar and water. Shape into a ball and let it “rest” by 30 min on the ground floor of the refrigerator, then spread out in a thin layer in a greased springform pan or - preferably - in a special cake tin, forming a raised rim. Put in a well-preheated oven and bake for approx. 30 min.
2 yolks and 1 whole egg, lemon juice, Beat sugar and potato flour with a whisk or in a mixer, pour into a saucepan, thicken over very low heat and let cool. Separately, beat the three egg whites stiffly, put on a pan with boiling water and beat again, so that the foam thickens. Then, keep whisking, add powdered sugar, until sticky, compact mass. Put lemon cream on the baked bottom, and cover its surface with a layer of foam. Put in a hot oven for a few more minutes, so that the top is nicely gilded. Lemon tart can be eaten cold or warm - as a dessert. It is a very tasty baking, especially in the winter-spring period, when there is no fresh fruit.