Lemon tart

Ingredients for 4 servings:

• 150 g flour
• 75 g butter
• 1 pinch of salt
• 1 tbsp water, cold
• Fat and flour for the mold
• 400 g pulses for blind baking
• 3 organic lemons
• 3 eggs, fresh
• 150 g sugar
• 75 g butter
• 1 lemon(s), untreated, sliced

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

Lemon tart

For the pastry, put the flour in a bowl, add the chopped butter, salt, and water, knead well, wrap in foil, and chill for 30 minutes. Preheat oven to 220 degrees Celsius (top/bottom heat). Grease a tart pan (22 cm diameter). Roll out the dough flat on a floured surface and place it in the pan, prick evenly with a fork, cover with baking paper, and add the pulses. Pre-bake on the lowest rack for about 15 minutes. Remove the baking paper and pulses and bake for another 15 minutes, until browned. Remove and let cool. For the cream, wash the lemons in hot water, dry them, and finely grate the zest. Squeeze all the lemons. Crack the eggs into the saucepan and whisk well with the sugar. Add the lemon zest and juice, and stir well. Dice the butter and add it to the pan. Bring everything to a boil over low heat, stirring constantly with a whisk, until the cream thickens. Cook for about 2 more minutes, stirring well. Then spread the thick cream evenly over the tart base. Garnish with lemon slices. Let the tart cool at room temperature for at least 1 hour, then serve.