Pot Pie

For the pot pie, knead flour, powdered sugar, butter and yolks into a shortcrust pastry. Let dough rest for 1/2 hour. Line bottom and sides of cake pan with baking paper and place cake layer inside. Raise one edge.

For the filling, mix the custard powder in a little milk. Bring remaining milk and butter to a boil and boil in stirred custard powder. Boil for about 1 minute, stir in curd and boil for another minute.

Beat egg whites until stiff, gradually add granulated sugar and beat until stiff. Fold into curd mixture with lemon zest.

Pour the curd mixture into the cake pan and bake at 170°C for about 1 hour. Allow the cake to cool in the pan.

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