Combine all the ingredients in a mixer equipped with paddle attachment until they are well amalgamated then put the mixture into a refrigerator and leave for at least an hour. Use a pastry sheet maker to roll out a sheet of about 4mm thickness. Line a pie tin, prick the bottom and bake at 210-220°C for 10-15 minutes. Leave to cool completely, then place a layer of CREMIRCA LEMON on the short pastry base.
Combine all the ingredients in a mixer equipped with paddle attachment until they are well amalgamated then put the mixture into a refrigerator and leave for at least an hour. Use a pastry sheet maker to roll out a sheet of about 4mm thickness. Line a pie tin, prick the bottom and bake at 210-220°C for 10-15 minutes. Leave to cool completely, then place a layer of CREMIRCA LEMON on the short pastry base.