Lemon tart

Ingredients for 1 servings:

• 200 g flour
• 2 eggs
• 60 g sugar
• 60 g butter
• Fat and breadcrumbs for the form
• 2 organic lemons
• 4 eggs
• 120 g butter, soft
• 180 g powdered sugar
• 50 g cornstarch
• 1 organic lemon(s)
• 60 g sugar
• n. B. Powdered sugar for sprinkling

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours 10 minutes

For the pastry, lightly brown the butter in a saucepan and chill. Pour flour onto the work surface and make a small well. Spread cold butter in flakes around the edge. Add the eggs and sugar to the well. Quickly knead into a dough. Cover and chill for at least 2 hours. Then roll out the dough and place it in a greased 26cm tart tin, dusted with breadcrumbs, and prick several times with a fork. Bake in a preheated oven at 180°C (top/bottom heat) on the lowest rack for 10 minutes. For the filling, grate the lemon zest and squeeze out the juice. Beat the egg yolks, butter, and powdered sugar until fluffy. Add the lemon zest and 6 tablespoons of lemon juice. Beat the egg whites until stiff peaks and fold into the mixture, sift the cornstarch over the tart and mix well. Spread the mixture onto the pastry base. Bake on the second rack at 180°C (top/bottom heat) for 25-30 minutes. For the garnish, peel the lemon zest, leaving only the yellow part, and cut it into very fine strips. Caramelize the sugar in a saucepan, add the lemon strips, stir briefly, and spread them on an oiled baking sheet or on baking paper. Let cool, then roughly chop and sprinkle over the tart. Dust with powdered sugar, if desired.