Lemon slices

Ingredients for 1 servings:

• 400 g flour
• 1 m.-sized eggs
• 500 jars of sugar
• 1 lemon(s), organic, grated peel
• 1 pinch of salt
• 3 packets of vanilla sugar
• 200 g butter
• 1 tbsp butter
• 14 sheets of gelatin
• 500 g sour cream
• 500 g buttermilk
• 300 ml lemon juice
• 500 g whipped cream
• 250 ml water
• 60 g cornstarch
• 2 egg yolks
• Fat, for the drip pan

Instructions

Working time approx. 45 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 45 minutes

Mix flour, egg, 200g sugar, half a lemon zest, salt, 1 sachet of vanilla sugar, and 200g butter into crumbles. Press these into a greased roasting pan (approx. 32x39cm) to form a smooth base. Bake in a preheated oven (200°C/fan 175°C/gas mark 3) for 15-18 minutes. Soften the gelatine. Mix together the sour cream, buttermilk, 50ml lemon juice, and 2 sachets of vanilla sugar. Whip the cream until stiff. Squeeze out the gelatine and dissolve it. Stir 6 tablespoons of the sour cream into the gelatine, then stir it into the remaining cream. Chill until the cream begins to set. Fold in the cream. Pour onto the cooled base. Bring 250ml lemon juice, 250ml water, 150g sugar, and 1 tbsp butter to a boil. Mix the cornstarch and 6 tbsp water until smooth, stirring continuously, and bring to a boil. Simmer for about 1 minute while stirring. Remove from heat. Whisk the egg yolks, mix with 4 tablespoons of lemon curd, and then stir into the remaining lemon curd. Let cool while stirring. Drop the mixture into dollops over the sour cream and mix with a fork. Refrigerate for 4 hours, preferably overnight.