Lemon tart

Ingredients for 1 servings:

• 300 g flour, smooth
• 150 g sugar
• 150 g butter, cold
• 1 egg(s)
• 2 tsp baking powder
• some salt
• 1 lemon(s), untreated, zest
• 150 g sugar
• 50 g flour, smooth
• 500 ml milk
• 2 eggs
• 1 packet of vanilla sugar
• 1 lemon(s), untreated, juice and zest
• Fat for the mold

Instructions

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

wonderfully refreshing in the summertime

Place flour and baking powder on a pastry board. Make a well in the center, add sugar, a pinch of salt, egg, grated lemon zest, and the cold butter cut into pieces. Starting in the center, quickly knead all ingredients into a shortcrust pastry. Form a ball, wrap it in cling film, and let it rest in a cool place for at least 1 hour. In the meantime, prepare the custard: Beat the eggs with sugar and vanilla sugar until frothy, then add the flour, followed by the lemon juice and zest. Finally, slowly stir in the previously heated milk. Pour the entire mixture into a saucepan and cook, stirring constantly, until a thick custard cream forms. Let the custard cool. Divide the dough in half and roll out both pieces into roughly equal-sized circles (approx. 30 cm). Place one piece into a greased quiche dish (approx. 28 cm), forming a rim about 3-4 cm high. Prick the base several times with a fork, pour in the cooled cream, and cover well with the second portion of the pastry. Remove any excess dough, knead again, and either roll it out and cut out shapes (hearts, stars, etc.) or form it into thin, long rolls and decorate the tart with them. Place the shortcrust pastry in the center of a preheated oven (180°C top/bottom heat, reduce to 160°C halfway through baking) and bake for about 45 minutes. Allow to cool completely before cutting, otherwise the tart will break! The tart is best cut when well chilled.