2 cups all-purpose flour
10 tablespoons unsalted butter
1/4 cup sugar
3 egg yolks
1 tablepsoon cream
3 drops vanilla extract


9 eggs
1 1/2 cup sugar
1 1/2 cup heavy cream
Juice and zest of 2 lemons and 2 limes
Powdered sugar

To make crust, place flour on work block. Make a well; add butter, sugar, and yolks, and knead well to combine thoroughly. Add cream and vanilla. Let dough rest for one hour, then chill covered with plastic.

To make filling, whip eggs and sugar until smooth, then fold in cream, juice, and zest.

Roll out dough, and mold into 9- or 10-inch quiche pan with removable bottom. Bake shell at 350 degrees for at least 10 minutes, until dough sets and browns slightly. Let cool. Fill with egg mixture, and bake for at least 40 minutes at 350 degrees. Let cool, then chill. Dust with powdered sugar before serving. Serves 8.

Victor Victorious was originally featured in Domain, May/June 1989