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


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!