300 g flour

125 g butter, cold

1 tbsp water

Peel of 1 lemon, grated

3 eggs

300 g sour cream

½ tsp salt

Pinch white pepper

150 g Vasterbotten cheese, grated (substitute with any strong hard cheese)

-   Sabler flour with butter then add water and lemon peel and work dough until it forms a ball.

-   Let it rest in the fridge for at least 30 minutes.

-   Roll out dough into a circle then mould it in a tart tin and blind bake for 10 – 15 minutes in a 225ºC.

-   Let it cool.

-   Mix eggs, sour cream, salt and white pepper in a bowl then add the cheese.

-   Pour mixture into prebaked pie crust and bake for 25 minutes in a 225ºC.