Lemon tart

PreparationMethod
Mix the flour, salt, butter and egg
together and knead to a smooth dough.
Chill the dough for about 30 minutes.
Roll out onto a floured surface to the
size of the flan dish, transfer into the
dish and blind bake.
To make the topping, melt the butter,
beat the egg yolk with the sugar until
creamy, add the butter, almonds and
lemon juice and mix thoroughly. Whip
the egg whites until stiff and fold in.
Peel 2 lemons, remove all the pith and
cut into slices. Spread the lemon
mixture over the pastry base. Arrange
fresh or candied lemon slices on top
and bake until golden.

TipsRecommended settings
Oven function: Fan plus
Temperature: 150–170 °C
Shelf level: 1
Pre-baking: 20 minutes
Duration: 30–40 minutes
Alternative settings
Oven function: Intensive bake
Temperature: 160 °C
Shelf level: 1
Duration: 40–50 minutes
-
Function: Conventional heat
Temperature: 170–190 °C
Shelf level: 1
Pre-baking: 20 minutes
Duration: 30–40 minutes + pre-heating
Tip
Candied lemon slices:
Place 250 ml water in a pan with 200 g
caster sugar, the juice of 1 lemon and
the two lemon halves and simmer
uncovered for approx. 45 minutes. Slice
another lemon into about 12 very thin
slices and place in the lemon syrup. Set
aside for about 30 minutes, then drain
well.
When treated in this way, the lemon
slices stay soft and will not have a
sugary coating. They will not keep for
long and are therefore unsuitable for
decorations that are required to last.