Lemon Tart with Custard Topping

Ingredients

• 250 gWheat flour
• 135 gButter
• 5 pcsEgg
• 170 gSugar
• 1 gSalt
• 15 mlWater
• 2 pcsLemon
• 150 gBiscuit
• 500 mlWhipped cream

Instructions

1. 1

   Prepare shortcrust pastry

   • Mix flour and sugar, rub in cold diced butter with fingertips until crumbly.
   • Add egg, 1 tbsp (≈15 ml) cold water and a pinch of salt and quickly knead into a smooth dough. Do not overwork.
   • Shape into a disc, wrap in cling film and chill at least 30 minutes.
   • Grease a 26–28 cm springform. Roll out the dough and line the form. Prick base with a fork.
2. 2

   Prebake base and arrange lemons

   • Preheat oven to 180 °C (350 °F).
   • Line the base with parchment and blind-bake 10–12 minutes until edges are slightly colored. Remove parchment and weights.
   • Sprinkle 40 g sugar evenly over the base.
   • Slice lemons thinly and place closely together on the base.
3. 3

   Add sponge and prepare custard

   • Cover the lemon slices with sponge cake slices.
   • Beat 4 whole eggs with 80 g sugar until slightly frothy.
   • Mix in 500 ml heavy cream until homogeneous.
   • Pour custard over the sponge and lemons.
4. 4

   Bake and finish

   • Bake at 180 °C for about 25–35 minutes until custard is set and lightly browned.
   • Cool on a rack to room temperature and allow to rest 10–15 minutes before slicing.
   • Dust with icing sugar if desired and serve.