Lemon Tart

For the dough, combine flour, diced butter, salt and 1-2 tablespoons water and knead quickly into a smooth dough. Form into a ball and wrap in plastic wrap. Chill for about 1 hour in the refrigerator.

Roll out the dough on a floured work surface to the size and shape of tart pan. Transfer dough from work surface to tart pan with a rolling pin. Press into pan and roll overhanging dough with rolling pin for a clean edge.

Trim parchment paper to size, put on the dough and fill with dried beans. Bake in a preheated oven at 200°C (approximately 400°F) for 20 minutes. Take out, remove baking paper and beans and bake until the dough is golden brown, another 10 minutes.

For the filling, beat eggs and sugar in a metal bowl until foamy, stir in lemon juice and lemon zest and add the butter in small flakes. Beat mixture with an electric mixer over a hot water bath until it thickens and becomes creamy.

Spread filling over tart crust, smooth and let cool.