Lemon Curd Tart

Ingredients for 1 servings:

• 1 pack of quiche and tart dough or tart dough (refrigerated section)
• 4 lemons
• 100 g cane sugar
• 1 tbsp cornstarch
• 4 eggs
• 80 g powdered sugar
• 1 pinch of salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Preheat oven to 200°C (top/bottom heat) or 180°C (fan oven). Roll out the dough along with the baking paper. Place it in the tart tin, baking paper side down, and reinforce the edges with the overhanging pastry. Prick the base of the dough several times with a fork. Bake in the preheated oven for about 20 minutes. Meanwhile, wash the lemons thoroughly with hot water and zest. Halve the lemons and squeeze out the juice – you will need 175 ml. Heat most of the lemon juice with the lemon zest and brown sugar in a small saucepan over medium heat. Mix the remaining lemon juice with the cornstarch in a small bowl. Separate two eggs into yolks and whites. Set the whites aside for later. Add the remaining two eggs to the yolks. Beat the egg yolks and eggs until frothy. Add the beaten eggs to the lemon-sugar mixture, stirring continuously, and continue stirring over medium heat for about 3 minutes. Make sure the mixture does not boil. Add the starch mixture and simmer over medium heat for another 3 minutes, stirring. Meanwhile, remove the tart from the oven and reduce the heat to 160°C (top/bottom heat) or 140°C (fan oven). Spread the lemon curd evenly over the base and bake for about 10 minutes. In the meantime, beat the reserved egg whites and salt with a hand mixer. Sift the icing sugar into the egg whites and beat until smooth. Remove the tart from the oven and increase the temperature to 200°C (top heat). Roughly spread the beaten egg whites over the tart to create waves. Then bake on the top rack for about 2 minutes, until the beaten egg whites are lightly browned. Be sure to keep an eye on them—it goes pretty quickly! If you make 12 slices, one has 150 kcal.