Synopsis: 3rd-year PhD. Time flies. Anxiety increases.
For the shortcrust pastry base (pasta frolla)
400 gr flour for baking
150 gr unsalted butter
For the lemon cream
2 egg yolks
40 gr corn starch
60 gr sugar
5 gr vanilla sugar
220 ml almond milk
1 lemon zest
Start with the cream (Italian buddies can read how here). In a small pot, warm up the milk with the lemon zest at low temperature until almost boiling. Then, filter the milk to remove the zest and put it back on the pot. Mix the yolks with the sugar; add the corn starch and mix again. Add the mixed ingredients to the milk, turn on the stove at low temperature and cook the ingredients while stirring till obtaining a cream. Once ready, put the cream in a bowl, cover with plastic wrap and let it cool down.
Then, prepare the base of the pie (Italian buddies, again, can read how here). In a big bowl, soften the butter with a mixer. Then, add the flour and the egg and knead the ingredients to form a ball of dough. Prepare the pie tin with the baking spray or spread some butter and flour on the surface. Roll out 3/4 of the dough and press it in the pie tin. Trim it so you have 2/3 cm overhang. Add the cream to the cake and cover it with the remaining dough, that you have rolled out and cut into strips.
Bake the cake in pre-heated oven at 180° for 45-50 minutes.
Let it cool down before serving.