Lemon Tart

Ingredients

• 125 g Whole wheat flour
• 50 g ground almonds
• 40 g fruit sugar
• 1 egg
• 100 g butter
• 40 g Butter
• 40 g fruit sugar
• 2 Eggs
• 3 lemons (juice)
• 2 untreated lemons (zest)
• flour (for rolling)
• fat (for the pan)

Instructions

1. 1.

   Sift the flour onto a work surface and mix with almonds and fruit sugar. Press a depression in the center, add the egg, and place cold butter chunks on the edge. Chop everything with a large knife, then quickly knead into a smooth dough by hand. Wrap in foil and refrigerate for 1 hour.

2. 2.

   Roll the shortcrust dough on a floured surface into a circle and line the greased pan, forming a rim and pricking it several times with a fork.

3. 3.

   Place the springform pan on the middle rack of a preheated oven at 200°C and bake the crust for about 10 minutes until golden brown. Let it cool slightly in the pan.

4. 4.

   For the filling, melt butter in a saucepan over low heat and add remaining ingredients while stirring. Continue stirring until the cream thickens and bubbles, never whisking into foam.

5. 5.

   Remove the tart base from the pan and spread with the cream. Serve chilled.

6. 6.