Lemon tart

Ingredients for 6 servings:

• 1 pinch of salt
• 100 g butter, chilled, in pieces
• 25 g sugar
• 1 egg yolk
• Water, cold
• 200 g flour
• Fat, for the shape
• Flour , for the work surface
• Pulses, for blind baking
• 5 lemons
• 2 eggs
• 275 g sugar
• 175 g ground almonds
• 125 g whipped cream or milk
• 100 ml water

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Grease a springform pan (22 cm diameter). In a bowl, rub the flour and salt into the butter until crumbly. Add the sugar, egg yolk, and enough water to form a smooth dough. Roll the dough out on a floured surface into a 30 cm circle and line the pan with it. Press the edges firmly and trim off any excess with a rolling pin. Line the pastry case with baking paper and weigh it down with pulses. Refrigerate for 30 minutes. Preheat the oven to 190 degrees Celsius. Bake the case for 10 minutes. Remove the pulses after 10 minutes and bake the case for another 5 minutes. Squeeze the juice of 3 lemons into a large bowl. Add the eggs, 100 g of sugar, almonds, and cream, and mix well. Spread the cream over the cake base and bake for 25 minutes. Thinly slice the remaining lemons. Heat the remaining sugar and 100 ml of water in a saucepan until the sugar dissolves. Then add the lemon slices and let them simmer for 10 minutes. Arrange the lemon slices in a spiral pattern on the cake and drizzle with the lemon syrup. For a sweeter finish, add more syrup to the cake. Delicious warm or cold, with whipped cream or crème fraîche.