A taste of summer in the middle of winter. A perfect blend of sweetness and lemon tartness. The main problem with this cake, is having to wait 2-3 hours after it is out of the over, for the filling to properly set. Knowing how good it is, this waiting is really hard.
And then it disappears immediately, seriously, this is one of the best desserts I have ever made!
250 g flour
150 g cold butter
A pinch of salt
3 tbs sugar
1 ½ cups sugar
Finely grated lemon zest and juice from 4 lemons
Powder sugar for finishing (optional)
Place flour, butter (cut into small cubes), salt and sugar in a bowl
Crush the ingredients with your fingers, add the egg and knead it into a homogenous ball
Place it in a fridge for around an hour.
Roll out the dough on a floured surface for around ½ cm thickness, it’s easier to roll in out inbetween 2 pieces of slightly floured baking paper.
Place the dough into a greased tart pan, make sure the bottom and sides are covered. Place it in the fridge for the time when the oven is heating to 180°C.
There may be too much dough for one tart, what is left you may freeze and use for the next tart, or alternatively grate over sugared fruit and bake as a crumble.
When the oven is hot, place baking paper on the dough and place dry beans (or special baking balls) on it.
Bake for around 15 minutes until the crust is firm, but before it becomes golden. When it’s in the oven, prepare the filling.
Place the eggs in a pan (preferably with thick bottom), add chopped butter and sugar. Warm it up on low heat whisking all the time. It will take some time, but don’t stop whisking (unless you want to have some sweet scrambled eggs!). With time sugar and butter will dissolve.
Add lemon juice and finely grated skin, place in the oven (180°C) for around half an hour.
When you take the tart out of the oven, place it in a cold place for 2-3 hours (preferably the whole night), until the filling is well set.
Before serving sprinkle some powdered sugar (or not ).