French lemon tart

Ingredients for 1 servings:

• 250 g flour
• 125 g butter, cold
• 1 egg(s)
• 1 pinch of salt
• 50 g sugar
• 3 lemons
• 3 eggs
• 80 g sugar
• 125 g double cream
• Butter (for the mold)
• Powdered sugar (for dusting)

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

tastes delicious lukewarm with vanilla ice cream

Place the flour in a mixing bowl. Cut the butter into small cubes. Add the egg, salt, and sugar and knead with the dough hook of the mixer until a smooth dough forms. Shape the dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes. Grate the zest of one lemon. Squeeze all of the lemons. Beat the eggs in a bowl until fluffy, then gradually add the sugar and beat until creamy. Stir in the lemon juice, lemon zest (from only one lemon), and crème fraîche. Preheat the oven to 200°C. Now grease a tart tin (25 cm diameter) with a little butter. Roll out the dough on a floured surface and line the tin. Prick several times with a fork and pre-bake on the middle rack for 15 minutes. Remove the tin from the oven and spread the filling evenly over the pre-baked crust, smoothing it down. Bake for another 20 minutes on the same rack at 180°C. Remove the lemon tart and let it cool on a wire rack. To serve, cut into small slices and dust with powdered sugar. Tip: You can prepare the dough the day before and store it in foil in the refrigerator until ready to use. This wonderfully fresh lemon tart also tastes great when it’s still lukewarm. A scoop of vanilla ice cream completes the flavor.