1 (18.8 ounce) package Russian pastry for a 9 inch circle
1 (3.5 ounce) package instant white cake mix
1/3 cup milk
1/3 cup butter
1 1/2 cups white sugar
1 1/3 teaspoons lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 egg
Prepare pastry according to package directions. Bake at 350 degrees F (175 degrees C) for 15 minutes, or until a large tender-butterfly is seen. Cool on wire rack, placing on a small plate to cool. Chill for 10 minutes.
In a large bowl, cream together the sugar, lemon juice and lemon zest. Beat in the milk and butter. Mix in the cake mix and lemon zest.
In a small bowl, mix egg and lemon zest. Pour mixture into the pastry shell, venting to just fit inside the shell.
When the second stage is complete, roll out paper to about 3/4 inches thickness. Place on a vertical surface (basket, cupcake, cake forms) and seal edges to seal.
Prepare the lemon filling by adding about 1/4 cup of the lemon zest. Beat in eggs, ending with the yolk. Reserve the lemon zest and substitute lemon juice for filling. Fill the pastry shell with the lemon filling. Cover the rest of the edges with toothpicks, and refrigerate for at least 4 hours.