Preparation: 1 hour
Cooking time: 45-50 minutes
Resting time: 2-3 hours
For the mix:
420 g flour + a little more to line the tin, 250 g granulated sugar, 5 g baking powder, Zest of one lemon, 250 g butter + a little more for the tin, 1 egg + 1 yolk
For the cream:
180 g sugar, 70 g custard powder, 4 eggs, 1 litre milk , Rum
Prepare the mix. Mix the flour, sugar, baking powder, lemon zest, and butter cut into small pieces, then add the egg. Mix until smooth. Refrigerate for a few hours.
Prepare the cream. Vigorously mix the sugar, custard powder and eggs. Boil the milk, pour into the previous mixture whilst beating and continue to cook for a few minutes, stirring continuously, until it thickens. Add a dash of rum. Leave to cool.
Preheat the oven to 175C. Grease and flour a cake tin. Roll out two-thirds of the mix with a rolling pin and line the tin. Spread the cream over the top. Roll out the rest of the mix and place over the cream, moistening the edges to make them stick together. Brush the surface with the beaten egg yolk. Place in the oven for 45-50 minutes.