- 1 Tart pan (24 cm)
- For the dough
- 200 grams Pastry flour
- 100 grams butter
- 1 egg
- 1 pinch salt
- 1 Tbsp cold water
- Parchment paper
- Dried legumes (for blind baking)
For the pastry: Beat the room temperature butter with the egg and salt (Step 1). Add the flour and the water and mix the dough by hand to form a crumbly dough (Step 2). Spread the dough onto a lightly floured surface and knead quickly into a smooth dough. Wrap in plastic and chill for about 1 hour.
In the meantime, for the lemon filling: Cream the eggs with the sugar in a bowl until creamy. Add the cream, lemon juice and zest (Step 4). Add the butter in small flakes. Thicken in a bowl over a pot of simmering water with an electric mixer until creamy.
Roll the dough out on a lightly floured work surface in the size of the pan (Step 5). Line a greased tart pan with the dough and press into the pan (Step 6). Trim any excess dough by running a rolling pin across the top of the pan. Prick the dough with a fork several times.
Cut a piece of foil or parchment paper slightly larger than the pan and fill with dried beans (Step 7).
Bake in a preheated oven at 200°C (approximately 400°F) for about 20 minutes. Remove from the oven and remove the beans and paper. Bake for another 10 minutes until golden brown.
Spread the lemon filling into the tart pan (Step 8) and bake until it is set in the preheated oven at 180°C (approximately 350°F) for about 45 minutes. The tart should remain light in color. If it starts to brown, cover with aluminum foil. Remove from the oven and let cool.
Prepare the pie glaze according to the package, substituting lemon juice. Brush over the tart as desired. Serve once completely cool.