SHORTBREAD:

1 1/3 c. (120 g.) flour
8 tbsp. (120 g.) butter, cut in small pieces
1/4 c. plus 1 tbsp. (70 g.) sugar
1 egg yolk
Pinch of salt
Grated peel of 1 lemon

FILLING:

1 c. (250 ml.) milk
1 c. (200 g.) granulated sugar
Grated peel of 1 lemon
Pinch of salt
4 egg yolks
2 env. unflavored gelatin
3 tbsp. water
2 c. (450 ml.) whipping cream
1 lb. (450 ml.) cream cheese
Powdered sugar
Mandarin oranges, optional

To make shortbread: Sift flour onto a clean working surface or bowl. Dot with butter. Make a well in the center and add sugar, egg yolks, salt and lemon peel. Working from center outwards, quickly knead all ingredients to a smooth dough. Press into a ball and wrap in foil or plastic wrap. Refrigerate 30 minutes.

Preheat oven to 375 degrees. Grease and line sides of a 10 inch (25 cm) springform cake pan with strips of waxed paper.

On floured surface, roll out dough to make two 10 inch (25 cm) rounds. Place on greased baking sheets. Pierce one round all over with fork to prevent it from rising unevenly during baking. Bake 8-10 minutes or until golden brown. While still warm, cut round which was pierced with fork into 12 equal portions. Cool on rack with other round.