Fresh lemon tart

Ingredients for 1 servings:

• 200 g flour
• 1 pinch of salt
• 80 g sugar
• 1 egg(s)
• 150 g butter
• 3 eggs
• 1 egg yolk
• 180 g sugar
• 3 lemons, zest and juice
• 125 g crème fraîche
• 150 g butter, liquid
• 2 tbsp jelly (lemon or quince jelly)
• 2 tbsp lemon juice

Instructions

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

Tarte au citron – incredibly delicious

Knead the flour, salt, sugar, egg, and butter into a dough and chill for at least 1 hour. Preheat the oven to 200°C / Gas Mark 3. Grease a tart tin and roll out the dough thinly. (Blind-)bake the dough for 15 minutes. For the topping: Beat the 3 eggs, egg yolk, and sugar until frothy, add the lemon juice and half the lemon zest, crème fraîche, and melted butter. Pour the mixture into the tart tin, onto the pre-baked base. Sprinkle the remaining zest on top of the mixture and bake at 170°C / Gas Mark 2 for 40-45 minutes, until lightly browned. Then let it cool, then heat the 2 tablespoons of lemon or quince jelly (with a little more lemon juice if desired) and spread it over the tart. Tastes best when the tart is refrigerated overnight.