Lemon Tart

Ingredients for 1 servings:

• 200 g flour
• 150 g butter, cold
• 50 g sugar
• 1 egg(s)
• 2 tsp, leveled baking powder
• Fat, for the shape
• 3 lemons, untreated
• 100 g sugar
• 80 g butter
• 10 g cornstarch
• Water
• 2 eggs
• 1 egg yolk

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Lemon tart, for 12 pieces

Knead the dough ingredients together and spread into a greased tart or springform pan with a 3 cm high edge. Prick the pastry evenly with a fork and bake at 180°C for 20-25 minutes until golden brown. To prevent the pastry from rising, we recommend baking the base blind. To do this, line the pastry with a layer of baking paper, then fill the pan with a layer of dried pulses (peas, beans, etc.) and bake. For the filling, zest 2 lemons and squeeze the juice from all the lemons. Mix the lemon juice, lemon zest, and sugar together, bring to a boil, and let stand for 5 minutes on the turned off heat. Then puree thoroughly with a hand blender or in a blender until smooth. Dissolve the cornstarch in a little water and mix with the eggs and egg yolks. Stir this mixture into the lemon juice and sugar mixture, bring to a boil, and simmer, stirring constantly, until the mixture thickens. Let it cool slightly and stir in the butter. Spread the mixture evenly over the shortcrust pastry base and chill before serving. Tip: Depending on your taste and to ensure the shortcrust pastry stays nice and crispy, you can spread approximately 50g of high-quality dark chocolate melted in a water bath in a thin layer over the base. Let this cool before filling the base with the cream.