Lemon Tart

Ingredients

• 200 g Flour
• 100 g butter
• 1 egg
• 1 pinch salt
• 1 EL cold water
• baking paper
• dried beans (for blind baking)
• 3 eggs
• 125 g sugar
• 125 g whipping cream
• 2 untreated lemons (juice and grated zest)
• 70 g butter
• 1 lemon (thin slices)
• 2 EL sugar
• 1 packet pastry glaze
• sugar (as per package instructions)
• lemon juice (as per package instructions)

Instructions

1. 1.

   For the dough, mix room‑temperature butter with egg and salt. Add flour and water, then rub the mixture between your fingers in a bowl until it becomes crumbly. Quickly knead the crumbs into shortcrust pastry on a lightly floured surface. Shape the dough into a ball, wrap in cling film, and refrigerate for about 1 hour.

2. 2.

   Meanwhile, whisk eggs with sugar until frothy, stir in cream, lemon juice and grated zest, then add butter in small pieces. Whisk over a hot water bath until thick and creamy.

3. 3.

   Roll out the dough on a floured surface to match the pan size. Place it in a greased pan, press the edges into place with your fingers, trim excess with a rolling pin, and prick the base several times with a fork.

4. 4.

   Cut parchment paper slightly larger than the pan, lay it over the dough, and fill with dried beans.

5. 5.

   Bake at 200 °C for 20 minutes. Remove, discard foil and beans, bake another 10 minutes until golden yellow.

6. 6.

   Spread the lemon cream over the hot crust, bake at 180 °C for about 45 minutes until set but still pale. Optionally cover with foil to prevent browning, then remove and cool.

7. 7.

   Finally, coat with pastry glaze made according to package instructions with lemon juice.