Combine the flour with salt, sugar and vanilla sugar. Make a well in the centre and add the egg yolks. Whisk shortly with a fork. Add the ice-cold butter and 1 tbsp ice-cold water.
Knead briefly (it is ok for lumps of butter to remain visible – they will make the dough puffy. Should you knead for too long, the dough will become tough).
Roll out into a rectangle, wrap with a sheet of plastic foil and refrigerate for at least half an hour.
Preheat the oven to 200 °C.
Roll out the chilled dough between two sheets of baking paper to the size of the pie tin.
Place into the tin together with the sheets of baking paper, press against the edges and top with a cup of rice or beans.
Bake for 12 minutes. Carefully remove the top sheet of baking paper with the rice (beans).
Bake for another 15 minutes or so, until nicely golden. Leave to cool.
To make the crème, combine the egg yolks, sugar, starch and flour in a separate bowl, until uniform.
Peel the lemon using a sharp paring knife in a single piece. Add to the milk pot.
Bring the milk to a boil, remove from heat and remove the lemon peel.
Pour one cup of the hot milk slowly into the bowl with the egg yolks, stirring constantly. By doing so, the egg yolks will adjust to the temperature and not curdle. Stir them into the remaining milk and cook over low heat stirring constantly, until the crème is as thick as pudding.
Cover the crème with plastic foil (pressing it on top of the filling lest a crust should form) and leave to cool.
Spread the crème over the crust, arrange the fruit, and top with gelatine or marmalade diluted in a small amount of water.
Leave to cool.