Ingredients:
For the base:
200g flour
100g cold butter
50g powdered sugar
2 egg yolks
2 tablespoons of cold water
A pinch of salt
Lemon curd:
1 tablespoon vanilla sugar
250g sour cream (15% fat)
2 eggs
3 egg yolks
100g powdered sugar
125ml lemon juice
Additional:
Raspberries for decoration
Cut the flour and butter into small pieces with a knife until it resembles fine breadcrumbs. Add the egg yolks, water, and salt, and quickly knead the dough. Form the dough into a ball, wrap it in plastic wrap, and place it in the refrigerator for 30 minutes.
Then roll out the dough between two sheets of parchment paper and place it into a pie dish, pressing it gently along the sides up to the top.
Poke holes in the bottom of the dough with a fork and place it in the freezer for another 15 minutes.
Bake in a preheated oven at 200 degrees Celsius for 15-20 minutes. Let it cool.
Mix sour cream, eggs, egg yolks, sugar, vanilla, and lemon juice until smooth. Pour the mixture onto the prepared base and bake for 35-40 minutes at 120 degrees Celsius.
Let the pie cool to room temperature, then place it in the refrigerator for 2 hours. Decorate with raspberries.
Enjoy your meal!
