Lemon tart

Ingredients for 1 servings:

• 200 g flour
• 100 g butter, soft
• 1 egg(s)
• 20 g ground almonds
• 75 g sugar
• 1 pinch of salt
• 3 lemons, untreated
• 3 eggs
• 2 egg yolks
• 100 g butter
• 120 g sugar
• 2 egg whites
• 1 pinch of salt
• 120 g sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 25 minutes; Total time approx. 4 hours 55 minutes

The world’s best lemon tart

Recipe for a 28cm tart tin Dough: Mix the softened butter with the sugar until creamy. Add the salt and egg and mix well. Then add the flour and ground almonds and knead into a smooth dough. Wrap the dough in cling film and chill in the refrigerator for 1 hour. Line a tart tin with the dough, lightly prick with a fork, and cover with baking paper. Dried pulses (e.g., peas) can also be used to prevent the dough from bubbling or swelling during baking. Bake in the oven at 180°C for 10 minutes. Then remove the baking paper or pulses and return to the hot oven for another 10 minutes to allow the dough to become nice and dry. Then let the baked dough cool in the tin. Lemon curd: Cut the lemon zest into strips and finely chop them. Boil approximately 115 ml of lemon juice with the chopped zest in a saucepan for 3 minutes. Remove the pan from the heat and add the butter, sugar, eggs, and egg yolks to the pan, stirring to combine. Heat the cream over medium heat, stirring continuously, until it begins to thicken. This should take about 10-15 minutes. The cream will then thicken very quickly, and you can then pour it onto the pastry case. I always refrigerate the tart for a few hours so it can cool properly. Meringue: Whisk together the eggs, salt, and sugar and decorate the tarte au citron with a piping bag. Then briefly place the tart in the oven close to the broiler until the meringue turns a nice brown color.