Summery fresh lemon tart
30 mins
30 mins
Ingredients
- 7-10 Tbsp PASTE
- 1 Egg Yolk
- 2 TABLESPOONS cool water
- 1 TEASPOON Vanilla extract
- 175 g Flour
- 80 g Sugar
- 7-10 Tbsp pinch of salt
- 125 g soft butter
- 7-10 Tbsp FÜLLUNG
- 3 Egg Yolk
- 3 Eggs
- 180 g Sugar
- 180 ml freshly squeezed lemon juice (about 5 lemons)
- 2 TABLESPOONS grated lemon peel
- 185 g Butter
Directions
- 1
FOR THE Dough: In a small bowl, mix egg yolk, water and vanilla and set aside.
- 2
In a second bowl mix flour, sugar and salt. Knead the butter until it forms an even dough. Then add the egg mixture and knead well. Form the dough into a ball, wrap in cling film and put in the fridge for 30 minutes.
- 3
Roll out the dough on the floured worktop. Grease a tarte/quiche tin with butter and place the dough inside, preferably without pressing. The rim should be 1.5 - 2 cm (one finger width) high.
- 4
Place the mould including the dough in the freezer for 15 minutes.
- 5
In the meantime, preheat the oven to 190 degrees and bake the dough for 25-30 minutes (until golden brown). Let it cool down and prepare the filling in the meantime.
- 6
FOR FILLING: In a saucepan, mix all the ingredients and heat over medium heat. Stir regularly until the egg yolk sticks and the liquid forms a solid mass. Remove from the heat and pass through a coarse mesh sieve.
- 7
The sieved mass can then be filled onto the cake base. Then place in the refrigerator for 2-3 hours.
- 8
For decoration when serving, lemon slices and fresh peppermint leaves as well as some icing sugar are suitable.
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