500 grams of flour
250 grams of lard *
200 grams of sugar
1 pcs. ammonia for cakes or 1 teaspoon of yeast
2 lemons ( peel )
* We recommend the use of lard. It is the secret of this traditional recipe. You can replace it with butter, but the result will be different.
1 liter of fresh milk
6 eggs (3 eggs + 3 yolks )
6 tbsps flour
5 tbsps of sugar
1 lemon (peel)
1 egg for brushing final
Place the flour on your work surface and form a well in the center, put sugar, the grated lemon zest, a pinch of ammonia. Mix well.
Cut the lard and mix it with the flour kneading with your hands.
Add the eggs and mix.
Place the dough in the fridge for about 30 minutes.
Meanwhile prepare the custard. Energetically whip the eggs with the sugar, add the flour stirring constantly. Add some milk, warmed up in a saucepan with the lemon zest, mix well and cook over low heat. Add all the remaining milk and bring to a boil. The cream should be fairly thick.
Divide the dough in half. Lay one of the two parts on wax paper and start to roll out with a rolling pin to a thickness of 5 mm, sprinkle with a little flour to prevent the dough sticking.
Lay it into the oiled and floured baking pan. Make it adhere well to the side edges of the pan using your fingers.
Cut off the excess and prick the bottom with a fork.
Fill with the cream, up to 2/3 cm from the edge.
Roll out the other half of the dough to close the cake.
Close the pie with the second layer of pastry, remove the extra parts and close the edges and seal them with your fingers. Brush the entire surface with lightly beaten egg.
Bake in preheated oven at about 180°C (350°F), the cooking time depends on the oven. After 30-40 minutes check your cake. The surface should be well colored.
Turn off the cake and let cool before removing it from pan.