Ingredients

175gr butter butter cut into small pieces.

 225gr flour.

 Quarter of a teasepoon flour.

Quarter of a teasepoon salt,

 4 egg yolks

 5 gr marsala.

½ grated lemon.

Quarter tablespoon.

 Salt. 

½ tablespoon sugar.

 ½ tablespoon vanilla essence.

 2 tablespoon flour.

 Grated rind of 1 orange.

 Grated rind of 2 lemons. 3 tablespoon sugar.

 2 tablespoon finely chopped.

Candied peel.

2 tablespoon sieved almonds.

1 egg slightly beaten.

Method

Lightly grease a 23 cm 9cm springform pan a little butter and springfield.

Pan a little butter and set aside.

 To make the pastry sift the flour and salt and drop in the butter , the egg yolks. The sugar, the marsala wine and the lemon juice. And the lemon rind. Conbine all the ingredients. Then kneald the dough until it is smooth and can be formthe dough untilit is smooth and can be formin a ball.do not cover the handle.

 Cover the dough and chill in the refregerator for another 5 minutes or until it is fairly thin.

 Break off about the quarter of the dough.and the lemon rind. Dust it with flour cover and return to the refregerator.

Re- shape the rest of the dough intio a ball and flatter into a circle..

Roll out to a pin gentle easy the dough into the pan to form a case.

 Trimming off any access. Preheat in a moderate oven to 180degrrs celcius.

To make the filling beat all the ingredients. Together.

 Eccept the almonds and egg whites.

 Until they are blended.

 Spoon into the dough case and sprinkle with the almonds.

Remove with thereserved dough from the refregerator and roll to a rectangle.

At least 25cm.

cut into strips and arrangethem cross the filling to create a lettice pattern.

Put the pie in the oven and bake for 1hr or until the crust is golden and the filling is firm to the touch.

Remove the pie from the oven take out from the pan and leave to cool. Serve cold in wedges. 

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