Lemon tart

Ingredients for 1 servings:

• 150 g flour
• 75 g butter
• 30 g sugar
• 1 egg yolk
• 1 tbsp water
• Butter, for the mold
• Pulses, for blind baking
• 3 lemons, untreated, juice and zest
• 100 g butter, melted
• 125 g sugar
• 3 eggs
• 2 tbsp crème fraîche

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

French lemon cake, for 6 pieces

Dough: Mix flour, butter, sugar, and egg yolk. While stirring, add the water and let stand for 30 minutes. Filling: Peel a few pieces of lemon zest with a vegetable peeler, then squeeze out the juice. Cream the butter, eggs, and sugar until fluffy, then add the lemon juice, lemon zest, and crème fraîche. Roll out the dough and place it in a buttered springform pan. Prick the dough with a fork. Place a piece of baking paper on top and weigh it down with peas or beans. Bake for 20 minutes at 180°C. Then carefully remove the baking paper and the peas and pour the filling onto the dough. Bake for another 40 minutes at 180°C.