The whole of the Netherlands: lemon pie

Name: the whole of the Netherlands: lemon pie
Cook time: 45 min
Total time: 135 min
Yield: 8
Ingredients: 175 g wheat flour; 100 g cold butter; 25 g powdered sugar sifted; 1 egg yolk; 1 el cold tap water; 5 big egg; 125 ml fresh cream; 225 g granulated sugar; 3 lemon finely grated peel and juice, you need 150 ml of juice; 1 el powdered sugar to pollinate

All Holland Baking: lemon pie

Ingredients

Kitchen Stuff

1 food processor
1 baking paper
1 tart mold with rippled edge and loose bottom (23 cm)
1 blind baking filling (Heel Holland Bakt)

Directions

Put the flour, butter and icing sugar in the food processor. Press the pulse button a few times until the dough resembles fine breadcrumbs.
Add the egg yolk and water and grind until everything hangs together in nuggets.
Dust the work surface with flour, pour the mixture on it and form a ball. Knead the dough only two or three times to make it smooth.
Place a piece of parchment paper on the work surface. Remove the bottom from the mold and place it on the baking paper.
Draw a circle with a pencil that is 5 cm larger than the bottom or add the height of the edge twice. Pollinate the bottom of the mold with flour.
Place the dough ball in the middle of the bottom. Lightly press it flat and roll it out onto the bottom plate, all the way to the edge of the drawn circle.
Turn the dough through the paper as it rolls out. Fold the dough around the bottom plate carefully, so that it is on the bottom.
Lift the dough base off the paper and gently lower it into the edge. Carefully push the folded dough into the corners and against the wall of the mold.
Press overhanging dough slightly over the edge of the mold. Press the dough evenly into the corrugations so that no air bubbles or folds remain.
Simply seal any cracks in the dough firmly. Prick the soil with a fork, but do not pierce it.
Cover the mold loosely with plastic wrap and put it in the refrigerator for 30 minutes.
Preheat the oven to 200 ° C.
Exchange the plastic foil for parchment paper and place the baking container on top. Bake the bottom for 12-15 minutes until it is firm. Remove the blind bin filling.
Cut off the excess dough with a sharp knife; keep the knife at an acute angle and cut off.
Put the bottom back in the oven and bake for another 10-12 min. Golden and dry. Allow it to cool on a grid while you make the filling.
Lower the oven temperature to 160 ° C.
Break the eggs for the filling in a large bowl and beat them with a whisk.
Stir in the remaining ingredients, beat until everything is mixed well and then put it in a jug.
Pour into the chilled dough crust and bake the cake for 30 to 35 minutes, until the filling is just firm; the middle may still be a bit lumpy.
Allow the cake to cool down until the dough is firm enough, then take it out of the mold and put it on a serving plate.
Pollinate it before serving with icing sugar.