Lemon Tart

Ingredients

• 150 g flour
• 100 g grated hazelnuts
• 1 packet vanilla sugar
• 1 egg yolk
• a pinch of salt
• 100 g butter
• legumes (for blind baking)
• fat (for the pan)
• 5 egg yolks
• 3 egg whites
• 1 tbsp Cornstarch
• 5 tbsp whipping cream
• 100 g powdered sugar
• 100 ml lemon juice
• 1 tsp grated lemon zest
• 2 egg whites
• 100 g powdered sugar
• 1 tsp grated lemon zest
• 1 untreated lime

Instructions

1. 1.

   Knead the dough ingredients with cold butter quickly, shape into a ball, wrap in foil and refrigerate for 1 hour. Roll out the dough and place it in a greased pie tin, lifting up the edges. Line with parchment paper and sprinkle legumes on the bottom. Blind bake in the oven at 200°C for 10 minutes. Remove legumes and paper and let the base cool completely.

2. 2.

   For the filling whisk egg yolks with cornstarch, cream and 50g powdered sugar over a bain‑marie until frothy. Fold in lemon juice and zest. Beat egg whites stiffly, then fold in remaining powdered sugar. Gently fold the meringue into the lemon cream. Spread the mixture onto the cooled crust and bake at 150°C for 25 minutes.

3. 3.

   For the topping beat egg whites very stiffly and gradually add powdered sugar. Fold in lemon zest gently. Using a spoon, spread the mixture decoratively over the baked filling and briefly gratin at 250°C until light brown peaks form. Let cool and garnish with lime slices.