Lemon Tart on Puff Pastry

Ingredients

• 250 gPuff pastry
• 250 gAlmond
• 275 gSugar
• 160 mlLemon
• 60 gLemon zest
• 4 pcsEgg
• 15 mlWine

Instructions

1. 1

   Make candied lemon peel

   • Wash lemons and peel thickly with a vegetable peeler.
   • Boil the peels 5–10 minutes until soft, drain and cut into strips.
   • Cook 25 g sugar with 1 tbsp white wine or 15 ml water to a syrup, then simmer the peels in it until sugar coats them. Cool on a rack.
2. 2

   Prepare filling

   • Juice the remaining lemons and strain the juice.
   • Mix lemon juice with ground almonds and 250 g sugar in a bowl.
   • Chop the candied peel and stir in.
   • Beat in 4 whole eggs until smooth.
3. 3

   Bake and finish

   • Preheat oven to 200 °C (fan off).
   • Line a 24–26 cm tart tin with puff pastry, prick the base with a fork.
   • Spread the almond‑lemon filling evenly over the pastry.
   • Bake 20–25 minutes until set and golden. Cool briefly and decorate with candied peel.