How to make
The flour is sifted, add 4.4 oz (125 g) of the butter, 5.3 oz (150 g) of the sugar, 1 egg, the cream and knead the dough. It is placed in a baking pan greased with fat and sprinkled with flour, by forming walls about 1.6″ (4 cm) high. The dough is pierced in several places with a fork and left for 20 minutes in the freezer.
The water is mixed with the rest of the butter, the remaining sugar and it is heated on the stove. Squeeze the lemon, add the juice to the water. After the mixture boils, the starch previously dissolved in a little water is added. Boil the mixture for 3 minutes, by stirring constantly.
Separate the remaining 3 eggs into yolks and whites. The yolks are added one at a time to the hot cream, stirring constantly so that they do not lump up. The cream is cooled.
The dough is taken out of the freezer, beans are placed on top and the dough is baked for 20 minutes at 390°F (200°C). The beans are removed and the dough is baked for another 25 minutes.
The cooled egg whites are beaten well. Powdered sugar is added a little at a time. Place the lemon cream on top of the baked dough and add the beaten egg whites on top. Bake for 15 minutes at 360°F (180°C).
