Lemon cream tart

Ingredients for 4 servings:

• 125 g biscuits (wholemeal biscuits or wholemeal butter biscuits)
• 80 g butter, soft
• 4 lemons
• 3 eggs, including the yolk
• 1 packet of vanilla sugar
• 300 g condensed milk, sweetened
• Lemon balm some stems
• 3 eggs, of which the egg white
• 3 tbsp sugar
• 1 tbsp cornstarch

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Finely crumble the biscuits, e.g. in a freezer bag, and roll them over with a rolling pin. Knead with the soft butter. Press this crumbly mixture evenly into the springform pan using a greased spoon to form a rim. Pre-bake in a preheated oven at 200°C (top and bottom heat) for 5 minutes (180°C fan-assisted oven). Wash the lemons in hot water, finely grate the zest of the 2 lemons, and juice all of the lemons. Beat the egg yolks with the vanilla sugar until thick and foamy. Stir in the lemon zest and juice, along with the sweetened condensed milk, and pour onto the biscuit base. Slowly beat 3 egg whites until stiff peaks form, gradually adding 3 tablespoons of sugar and sifting in 1 tablespoon of cornstarch. 5 minutes before the end of the baking time, add to the cream and bake. Bake the tart at the same temperature for another 20 minutes. Once cooled, garnish with lemon slices and lemon balm.