• Chop the butter into small cubes, then lightly process with the sugar and lemon zest in a food processor or planetary for a few minutes until the mixture resembles breadcrumbs. If you don’t have a food processor gently work the butter into the sugar with your finger.
• Lightly beat the yolks with a pinch of salt.
• Work in the egg, then add the vanilla extract and pulse for a few minutes. the two times sifted flour and work until the dough starts to clump together, but don’t work it too much.
• Turn the dough to a lightly floured surface and form into a ball, then cover with plastic wrap and chill in the fridge for at least 3 hours (better for one night).

Now, preparing the Lemon Curd:

• In a mixer add the sugar and the grated lemon, operate a few seconds.
• Add the whole eggs and then the yolks and lemon juice.
• Pour the mixture into a saucepan and bring to the heat until it reaches a slight boil and begins to thicken.
• Remove from the heat, add the butter and emulsify with an immersion mixer. Let it cool down.
• When the pastry is completely cooled, fill with the lemon cream. Level well and let stand for at least 2 hours or even better until the next day.
• Take the dough out of the refrigerator and spread it on a lightly floured surface in a circle with a thickness of 4mm.
• Roll the dough around the rolling pin and roll it out in a 24 cm greased and floured cake pan. Cut the edges of the dough with a knife or rolling the rolling pin.
• Preheat the oven to 180 C°.
• Prick the bottom of the pastry with the prongs of a fork. Line the pastry with parchment paper and place on top of the dry beans for cooking in white.
• Bake in preheated oven for 15 minutes, remove the beans and parchment paper and continue cooking for a further 10/15 minutes, until it is golden brown.
• Remove from the oven and let cool completely.
• When the pastry is completely cooled, fill with the lemon cream.
• Level well and let stand for at least 2 hours or even better until the next day.