Lemon Pie

In a bowl, combine the flour and powdered sugar. Add the butter, well-chilled and cut into medium-sized cubes.

Work the mixture with your fingertips until it resembles coarse crumbs.

Add the egg yolks one at a time and the lemon juice, mixing gently until a dough ball forms. Avoid over-kneading, as this can make the crust too tough.

Form the dough into a ball, wrap it in plastic wrap, and let it rest in the refrigerator for one hour.

Roll out the dough and use it to line a 26 cm (10-inch) tart pan.

Prick the base of the dough with a fork to prevent bubbles during baking. Pre-bake the crust in a preheated oven at 180°C (350°F) for about 20 minutes.

In a bowl, beat the eggs and sugar together. Add the juice and zest of the four lemons and mix well.

Finally, add the heavy cream and stir until combined.

Pour the filling over the pre-baked crust and bake in a moderate oven for 45 minutes.

Remove the pie from the oven, let it cool, and refrigerate for 24 hours.