Making the pastry:
Mix the flour, sugar, butter and REGILAIT powdered whole milk. Add the egg and the water.

Let the pastry stand for 15 mins before rolling it out.

Preparing the cream:
Squeeze and zest (generous quantities) the lemons.
Add the egg yolks and the tin of REGILAIT concentrated sweetened whole milk. Mix together.

Pour the mixture into the pastry case.
Bake in a hot oven (170°) for 30 mins.

Chef’s tip:
You can add some lemon peel to the pastry during the kneading process.