How to make
Sift the flour into a container. In the middle put a pinch of salt and butter. Begin to knead until it turns to crumbs.
Then top up with water and knead into a smooth dough. Wrap it in cling wrap and leave it for 10 minutes in the refrigerator.
After, roll it into a flat crust and spread it along the bottom of a buttered baking dish, while also making a border along the edges of the baking dish from the dough.
Put in the fridge again, for 10 minutes.
Then bake until the dough turns a light pink, at high temperature. Mix 1 cup powdered sugar with the flour, baking soda, lemon zest and beaten egg yolks. Stir well and add 2 cups hot water, stirring rapidly.
Put the container on the heat and stir the cream until thickened. Remove from heat and mix the cream with the lemon juice.
Separately, beat the egg whites into snow with 3 tablespoons powdered sugar and carefully mix the now cooled cream with the yolks.
Spread the cream over the cooled crust and leave it to bake at high temperature.
