Lemon Tart

Ingredients for 1 servings:

• 150 g flour
• ½ tsp salt
• 25 g sugar
• 75 g butter, in small flakes
• 1 egg(s), including the yolk
• 4 eggs, including the yolk
• 250 g condensed milk, sweetened / milkmaid
• 1 lemon(s), grated peel and squeezed juice
• 100 ml cream
• 1 tbsp cornstarch
• 4 eggs, of which the egg whites

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Knead the dough ingredients. Add a splash of water if necessary. Depending on how warm the dough has become, chill it in the refrigerator for a while or continue working with it straight away. Line a 26 cm springform pan with baking paper and secure the edge in place. Spread the dough over the pan, press it apart with your fingers, and pull up a small edge. Bake in a preheated oven (200°C fan oven) for 10 minutes. Remove from the oven and reduce the oven temperature to 150°C (open the oven door slightly). While the base is baking, beat the egg whites until stiff peaks form. Beat the four egg yolks in a tall bowl until very foamy, almost white. Whisk in the condensed milk while continuing to beat. Add the lemon zest and juice, sprinkle with the flour, pour in the cream, and whisk everything well again. Stir in the stiffly beaten egg whites and pour onto the pre-baked base. Bake in the oven, now heated to 150°C, for 25-30 minutes. Remove from the oven and let rest in the pan for 15 minutes. Remove the pan, let cool, and then chill thoroughly in the refrigerator before eating.