- For the dough
- 250 grams Pastry flour
- 1 packet Vanilla sugar
- 1 egg yolk
- 1 pinch salt
- 125 grams cold butter
- Fat (for the mold)
For the dough: Place the flour and vanilla sugar in a bowl. Cut the butter into small pieces and with a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs. Add the egg yolk. Quickly knead until the dough comes together. Wrap in plastic wrap and refrigerate 1 hour.
Preheat the oven to 200°C (approximately 400°F) convection. Grease a 20 x 20 cm (approximately 8 x 8-inch) baking pan and press the dough into the bottom and up the sides of the pan. Line with parchment paper leaving an overhang on all sides and fill with the dried beans. bake 10 minutes or until starting to set. Remove the paper and beans and let the crust cool. Reduce the oven temperature to 160°C (approximately 325°F) convection.
For the filling: In a heatproof bowl set over a pan of simmering water, beat the egg yolks, cornstarch, cream and 50 grams (approximately 2 ounces) of powdered sugar until light and fluffy. Beat in the lemon zest and juice and remove from the heat. Let cool slighlty.
Beat the egg whites until stiff, sprinkle the remaining powdered sugar over and beat until stiff and shiny. Carefully fold the egg whites into the lemon cream. Spread the mixture on the crust and bake until set, 20-25 minutes.
Cut into bars and serve dusted with powdered sugar.