Ingredients
12 ports
Dough:
Butter 150 g
Vanilla bean ½
Wheat flour 5 dl
Castor sugar 2½ dl
Salt 1 krm
Lemon grated rind of ½
Egg yolks 4 pcs
Water ½ tbsp
Eggs for brushing 1
Filling:
Lemons 5 pcs
Whipped cream 3 dl
Granulated sugar 2½ dl
Dark honey 200 g
Eggs 9 pcs
Egg yolk 1 pc
Vanilla bean ½
Serving:
Castor sugar 2 tbsp
Whipped cream 3 dl
Mixed fresh berries 150 g
Do this
Dough:
Cut the butter into cubes. Split the vanilla bean and scrape out the seeds.
Work together the flour, vanilla seeds, icing sugar, butter, salt and lemon zest in a food processor until it becomes crumbly and the butter is finely divided.
Add egg yolks and water and mix to form a dough. Leave to rest in the fridge for at least an hour. Set the oven to 175°.
Roll out the dough thinly and line a pie tin with a removable edge, approx. 28 cm in diameter. Let the dough hang over the edge so it doesn't shrink. Prick the bottom with a fork.
Place in a parchment paper and fill with dried yellow peas. Bake in the middle of the oven for about 15 minutes. Take out the mold and lift off the paper with the peas, cut off the excess dough.
Brush the pie crust with beaten egg and bake for another 10-15 minutes, until the pie crust has a nice color. Take out and let cool. Lower the oven temperature to 125°.
Filling:
Wash the lemons and finely grate the yellow peel. Squeeze the juice from the lemons and measure out 2 dl. Mix all ingredients in a bowl. Boil up to 50° over a water bath. Sift the batter into the pie tin.
Bake for approx. 40 min, or until the filling has a temperature of 70°. Take out and let rest at room temperature for about 30 minutes, then refrigerate.
Serving:
Dust with icing sugar and burn with a gas burner if necessary. Serve with lightly whipped cream and berries.