Pasticciotto

Ingredients
For the cream
4 oz- of sugar
2 cup- of milk
2 egg yolks
grated lemon peel
3 oz- of flour
half a teaspoon of vanilla extract

For the pastry
4 oz- of sugar
3 oz- butter
10 oz- of flour
half a teaspoon of vanilla extract
grated lemon peel
2 eggs 

Preparation
For the cream
Heat the milk with the lemon peel. In a pot instead work the flour, the egg yolks, sugar and vanilla. Stirring constantly, gradually add milk, trying not to form clots. Moved over the heat and stir until a thick cream. Once ready, pour the cream into a bowl and let cool covering it with plastic wrap.

For the pastry
Work the butter with the sugar and add lemon zest, eggs, flour, vanilla and a pinch of salt. Mix thoroughly and wrap the whole thing in the film, letting the dough rest in the refrigerator for at least an hour.
After divide the dough in two and a disc formed with a rolling pin, which will line the base of a mold for cakes, buttered. Prick the base with a fork and pour the cream over it.
Roll out the remaining part of the dough and formed another disk to be used to cover the cake. Be careful to join the edges together to seal everything. With egg white brush the surface and informed to 180 ° C / 360 ° F for about 30 min.
Serve.