First prepare the cream. Mix lemon juice, lightly beaten eggs and sugar. Stir constantly in a water bath for 10 minutes. Remove cream from heat and add the lemon zest and the butter. Mix until nice melting the butter. Wait to cool a bit and cover with foil. You can store it in the refrigerator for several days. Now prepare the dough. With a mixer, beat the butter fluffy cream and add the sugar. Add in the process of stirring and slightly beaten egg. Add a pinch of salt into the flour and mix. Add the flour. Continue stirring the mixture until flour is absorbed by the dough. Pour it on a transparent foil and shaped like a circle to you more easily inserted into a tray then. Cover it with foil and let it postegne in refrigerator for 15-20 minutes or in the freezer for 10-15 minutes. Prepare a baking dish with the pendulum bottom diameter 20-23 cm by covering the bottom with baking paper and brush parties and butter. The dough can be rolled out, it is difficult. Directly transfer it into the tray and push it until it spread evenly over the bottom and sides. Preheat oven on 200C. Prick dough with fork. Put the pan in another, larger pan and put them in the oven. Bake these degrees 5 minutes, then reduce to 180C and continue baking another 15. Remove the base resulting from the oven and allow it to cool for 3-5 moments. On your request you can brush with beaten egg-white to prevent the base to soften for filling. Once completely cool, you can remove the cream from the refrigerator to mix and pour into baking dish * * crunchy dough. Optional can garnish with whipped cream.