Lemon Tart

Ingredients

• 200 g All-purpose flour
• 100 g Cold butter, cubed
• 50 g Powdered sugar
• 1 Prise Pinch of salt
• 1 Egg (medium size)
• 4 Large lemons (juice and zest)
• 200 g Sugar
• 4 Eggs (medium size)
• 120 g Unsalted butter, melted
• 2 EL Cornstarch (optional, for firmer filling)
• Zum Bestäuben Powdered sugar (for dusting)

Instructions

1. For the shortcrust pastry, combine flour, cold butter, powdered sugar, and salt in a bowl until crumbly. Add the egg and quickly knead into a dough. Wrap in plastic wrap and chill for 30 minutes in the refrigerator.
2. Roll out the dough on a lightly floured surface and line a tart pan (approx. 24 cm diameter) with it. Trim the edges and remove excess dough. Prick the bottom several times with a fork.
3. Line the dough with parchment paper and fill with baking beans. Blind bake in a preheated oven at 180°C (350°F) for 15 minutes. Remove baking beans and parchment paper, and bake for another 10 minutes until the crust is lightly golden brown.
4. For the lemon filling, combine lemon juice, lemon zest, sugar, and eggs in a heatproof bowl over a double boiler. Heat, stirring constantly, until the mixture thickens (about 10-15 minutes).
5. Remove the bowl from the double boiler and gradually stir in the melted butter until the filling is smooth and glossy. If desired, stir in the cornstarch.
6. Pour the warm lemon filling into the pre-baked tart shell and smooth the surface. Bake the tart in the oven at 150°C (300°F) for another 20-25 minutes, until the filling is set but still slightly wobbly.
7. Let the tart cool completely and chill in the refrigerator for at least 2 hours before serving. Dust with powdered sugar before serving.

Nutrition