Knead the curd with flour, salt, a coffee spoon of sugar, a dash of sour cream and an egg. Then roll out the dough (not too thin) . Cut the part into wide noodles and boil in salted water until al dente. Quench with cold water and drain. Mix the butter with 3 yolks, add the rest of the sour cream and sugar and the lemon zest and mix with the noodles. Fold in the stiffly beaten egg whites and bake in a baking dish lined with fat and breadcrumbs at a moderate temperature until light brown. Sprinkle with vanilla sugar and serve.
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