Pot Pie

For the pot pie, quickly knead sugar, flour, butter, egg and salt into a shortcrust pastry. Make sure that the hands have cooled down. Form a ball and put the dough in the refrigerator for at least 30 minutes.

Mix the curd with eggs, sugar and cornstarch until smooth. Scrape out the pulp of the vanilla pod and add to the curd.

Grate some lemon zest into the cheese mixture then squeeze out the juice and stir in.

Preheat the oven to 180 °C.

Grease a cake springform pan. Roll out the shortcrust pastry thinly, line the pan with it and make a rim. Pour in the curd mixture and bake on the middle shelf for 50-60 minutes and allow to cool.

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