Connect the mixer flour, 35 grams of sugar, salt, butter and a chilled yolk. Then again knead the dough by hand. Rectangular shape (11 x 35 cm) brush with oil and place the dough in it, bending the edge of the perimeter. Thereafter pierce it with a fork for 30 minutes and put in the freezer.
Carefully remove the zest from one lemon, cut it into thin strips. From the second, remove the lemon peel and squeeze 1/4 3 tablespoons of juice. Apricots, divide in half.
To make the glaze, combine the cornstarch, sour cream, egg, remaining egg yolk, grated zest of a lemon quarters, lemon juice, condensed milk, vanilla seeds, 2 tablespoons apricot jam, and 35 grams of sugar.
Pour glaze dough, top with apricots, then on 40 minutes put the pie in the oven (bottom), preheated to 200 ° C. While the cake is baked, put in a saucepan strips lemon zest, 25 g sugar and 25 grams of water and keep the fire until the liquid evaporates. Then let the chips cool down and roll in sugar. The remaining apricot jam melt and lubricate them half apricots on the cake. When the cake has cooled, sprinkle with powdered sugar and garnish with shavings peel.