So, start making the dough. In a bowl, mix the flour and butter until the mixture resembles crumbs. All this is to stretch your hands. After add egg yolks, water, sugar (2st. L.)and salt. Knead the dough. It turns smooth and elastic, does not stick to hands. You might have to add a bit more flour. The finished dough put aside. Lemons pour over boiling water, remove from them the zest and squeeze the juice.

The dough spread on the bottom of the form, greased and make the bumpers. I do it by hand. Prick the dough with a fork in several places. Place on top of foil and pour the beans or rice. Put in the oven at a temperature of 170-180 for 15 minutes.

While the base is baking, make filling. Mix in a bowl the juice, zest, egg yolks (3 PCs) and sugar (1стакан). Place it in a water bath. I used a pot with a false bottom for boiling milk. Bring to a boil, stirring constantly. Here, according to the recipe, after some time (after a not written) the mixture should thicken. But... I kept it in a water bath for 20 minutes and nothing happened. So I decided to make something like pudding. Add the butter (it's added anyway, no matter, thickens the mixture or not), stir well. Then I took 1 tbsp corn starch, diluted in water (the water took a little bit) and made it into our mix. It turned out the lemon pudding. Remove from heat and periodically stir until the mixture has cooled. We take our base, and take off her foil and pour our pudding on the base. Bake for 20 minutes (i.e., until tender basis) at a temperature of 150*.

Then whisk the whites with the sugar (1 Cup) and vanilla sugar to a foam. Get ready the cake and spread the filling on top of meringue to form peaks. Put back in the oven for 10 minutes at a high temperature to the meringue a little "privatises" and became Golden.

The finished pie to decorate as desired. I decorated carmelitani lemon slices.

So cake looks in the cut.