John Myers
Ingredients for 1 servings:
- 250 g flour
- 125 g butter, cold, in pieces
- 125 g sugar
- 1 egg yolk
- 125 g butter, melted
- 150 g sugar
- 5 organic lemons
- 4 eggs
- e.g. pistachios, chopped
- e.g. blueberries
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes
summery sour, not too sweet
Knead the dough ingredients on the worktop to make a shortcrust pastry, roll it out flat, and line a standard greased springform pan. Using your fingers, form a rim around the edges, about 1-2 cm high and as thin as possible. For the topping, finely grate the zest of 3 lemons and squeeze the juice of all 5 lemons. Melt the butter in a small saucepan, add the sugar, lemon juice, and zest, and bring to a boil briefly. Then let cool to room temperature. Add the eggs to the lemon mixture and whisk vigorously until smooth. Don’t be surprised if it turns out to be very runny. Pour the mixture onto the shortcrust pastry, spread it out, and bake the tart on the middle shelf at 180°C (top and bottom heat) for about 25 minutes. The top of the cake will develop a natural golden brown as the sugar caramelizes. If the browning is already very dark after 15 minutes, you can stretch aluminum foil over the springform pan to prevent the cake from burning too much (this happens in some ovens with too high a top heat). Finally, you can sprinkle the cake with chopped pistachios or fresh blueberries. It actually tastes better cold than warm. Note: You can also use brown sugar, but reduce the amount by 50 g each time.
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