The dough can be prepared by hand, rubbed with your fingers in a bowl the flour with the baking powder, sugar and chilled butter. Then add whole egg and egg yolk and quickly knead the dough (it doesn't like warm hands). And you can put all the ingredients into the blender and within a few seconds to cook the dough.

Depending on the quality of the flour or humidity you may need to add a couple of tablespoons of cold water. In any case, the finished dough should gather into a big ball and that consistency, as in the photo.

The dough on the work surface, quickly shape it a thick tortilla (it's really plastic), wrap in cling film and put into the fridge for a while until we prepare the lemon cream.

For the cream carefully with a sharp knife to remove the zest from two lemons (preferably use BIO lemons), being careful to remove only the top layer of the skin, with no white pulp. Chop the zest with a knife or in a blender. Certainly, the number of peel add cream to your liking!!! Someone may need less zest in the cream...

From lemons to squeeze the right amount of juice. As lemons are different, I specifically pointed out the right amount of lemon juice in milliliters, but this is usually the amount of juice obtained from the same two lemons, with which we previously removed the zest.

In a small saucepan, break two eggs, mix with sugar, add butter and lemon juice with zest. Put the saucepan over a medium heat and cook the cream, stirring all the time (!), until thick. Most IMPORTANTLY, do not let the cream to boil so that the eggs don't curdle. In the photo tried to show how thick the cream is, and at the same time, having a silicone spatula (spoon) under the bottom of the saucepan, the cream will stay on the trail... That is, the cream has thickened, but not boiling! The finished cream remove from heat and allow to cool!

A baking pan (22-24 cm diameter) grease with butter and sprinkle lightly with flour. The dough, remove from refrigerator. Separate 2/3 of the dough and roll into a circle with a thickness of about 5-7 mm. Helping yourself with a rolling pin, to transfer and spread the batter in the prepared pan. For convenience, you can roll the dough out on a sheet of baking paper and then with this worksheet, move it to the form. Do as you more convenient to work with a similar test... Trim the excess dough around the edge of the form. You can lightly prick the crust with a fork.

Put into a form the cooled cream and levelling.

The remaining dough roll out into a circle and gently lay on top of the cream. The edges gently to seal and trim the excess dough.

Bake pie in a preheated 180°C oven for about 30 minutes until Golden brown. In any case, follow the readiness of the pie in the oven!

Get ready cake from the oven and cool it on the form. After this, you will not be difficult to extract it from the mold and place on a serving dish.

Optionally, you can decorate top of cake with powdered sugar...