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1
Preheat oven to 180 degrees Celsius.
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2
Put the flour, sugar, butter, and a pinch of salt in the mixer bowl, and mix 7 to 8 times to get relatively big lumps.
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3
Place the dough in a 20 by 20 centimeter silicone pan, or a baking pan lined with parchment paper.
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4
Pour the dough in the pan and press with a spoon or the palm of your hand to level out.
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5
Bake for 15 minutes.
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6
Let cool.
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7
Lower the oven temperature to 160 C.
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8
Use two saucepans for water bath, by placing the empty smaller pan in a large pan with hot water. Ingredients should never come into contact with water. Or use a double boiler.
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9
Add eggs, yolks, lemon juice, and sugar to the smaller saucepan.
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10
Heat until the sugar is dissolved.
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11
Add the butter cut into pieces, mix, and heat until the temperature reaches 71 C and the curd thickens (it takes 12-15 minutes).
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12
Remove from the boiling water, and pour in a bowl through a conical strainer.
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13
Let cool for about 10 minutes.
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14
Pour over the cooked pastry dough, and bake for 15-17 minutes (the center must remain slightly wobbly).
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15
Let cool for about 20 minutes at room temperature. Refrigerate for 3 hours before cutting and sprinkling with icing sugar.
