Lemon tart

Ingredients for 1 servings:

• 100 g butter, cut into small pieces
• 200 g flour
• 1 tbsp water, cold
• 1 pinch of salt
• 500 g dried peas for blind baking
• Fat for the mold
• 3 lemon(s), untreated
• 4 eggs, fresh
• 200 g sugar
• 100 g butter, diced
• 200 g cream

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Lemon Tart

Place flour, finely chopped butter, water, and salt in a bowl. Knead well into a dough, then wrap in cling film and chill for about 30 minutes. Preheat the oven to 220°C. Grease a 22cm tart or springform pan. Roll out the dough on a floured surface, place it in the pan, and press down an edge. Prick several times with a fork, cover with baking paper, and add the dried peas. Place in the preheated oven and bake on the lowest rack for about 15 minutes. Then remove the baking paper and peas and bake for a further 15 minutes. Wash and dry the lemons in hot water. Zest and then squeeze the lemons. Place the eggs, sugar, lemon zest, and lemon juice in a saucepan and whisk well. Add the cream and stir in. Add the diced butter and bring everything to a boil over low heat, stirring continuously. Once the cream thickens, continue cooking for about 2 minutes, stirring constantly. Spread the cream on the pre-baked tart base and let it cool for at least 1 hour before serving. Tip: Garnish with grated lemon zest, thinly sliced ​​lemon slices, chocolate ornaments, lemon balm or mint leaves, and serve.