"Lemon pie without milk"

Directions

1. Preparation:
2. For the pastry:
3. in a bowl combine flour, sugar 2 egg yolks and cold butter into small pieces, working in the bowl until it becomes powdery, flip on the table and work well until it reaches the consistency of a ball, let rest in refrigerator for 30 minutes.
4. Meanwhile, prepare the custard: In a saucepan bring the water to boil with the peel of one lemon (attention: the white part is bitter) until the water turns yellow.
5. In a small saucepan beat the egg yolks with the sugar, gradually add the flour and gradually add the water flush, cook on medium heat stirring constantly until desired consistency, let it cool.
6. When the cream is cold, roll out the pastry, in a 25 cm cake pan (or 2x15 each, but in this case the second can't be covered with strips of dough, in fact I made a second I tart with a little cream I took from the first and covered with apples), pour the cream and smooth off well, and garnish with strips of dough. Bake in preheated oven for 45 minutes at a temperature of 160/180 °.