Zitronentorte (Lemon tart)

Ingredients

Directions

1. 1

   Mix flour, 50 g sugar and salt in a bowl. Add butter in pieces, egg yolks and about 2 tablespoons of cold water. First knead with the dough hooks of the hand mixer, then with your hands to a smooth short pastry

2. 2

   Roll out the dough between two cut open freezer bags to form a circle (approx. 30 cm Ø). Grease a tart mould with lift-off base (26 cm Ø) and dust with flour. Line the mould with the dough. Prick the base of the dough several times with a fork. Place the mould in a cool place for about 30 minutes.

3. 3

   Cut out a circle (approx. 30 cm Ø) from baking paper, place it in the form on the dough and spread dried peas on top. Bake in the preheated oven, bottom shelf (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes. Carefully remove the paper and peas and bake for another 5-10 minutes. Let the base cool down in the tin on a cake rack for about 20 minutes

4. 4

   Whisk eggs and 125 g sugar with the whisk of the hand mixer for 2-3 minutes until thick and creamy. Whip the cream until stiff. First stir the lemon juice and zest into the egg foam mixture, then carefully stir in the cream. Pour the cream immediately onto the tart base and bake in the preheated oven, bottom shelf (electric range: 150 °C/ convection oven: 125 °C/ gas: level 1) for approx. 40 minutes. Let the tart cool down in the tin on a cake rack for about 1 hour. Then put the tart in a cool place for at least 1 hour.

5. 5

   Dust the tarte thickly with icing sugar and caramelise it with a Bunsen burner. (Or put it under the preheated grill of the oven for a short time ??). Let the tarte stand for 5-10 minutes. Then remove from the tin and arrange on a cake plate

6. 6

   waiting time approx. 2 3/4 hours