Lemon Tart

Instructions

Mix flour and powdered sugar in a bowl. Cut the unsalted butter into small cubes and blend it with the flour and powdered sugar until the dough becomes crumbly. Add the egg yolk until you can form a dough. If it doesn't hold together, try mixing in a little (1 tsp) water. Place the dough in a freezer bag or plastic wrap in the refrigerator for 30 minutes.

The oven should be at 160°C, so depending on how long your oven takes to heat up, it might be wise to turn it on now.

While the dough is chilling, you can make the filling. Mix all the ingredients except the grated lemon zest together. Strain the mixture and then add the grated zest. Place the mixture in the refrigerator for now.

Take the dough out of the refrigerator and place it on a large surface that you've dusted with flour. Use a rolling pin and roll out the dough quite thin. Use a tart pan (one where you can easily lift out the tart). Carefully place the rolled dough over it and gently press the dough down so it settles into the edges of the pan. If the dough doesn't hold together, get it into the pan and press it out until it covers the entire pan. Trim off excess dough around the edges.

Use a fork to prick the bottom, then lay parchment paper over it with rice or dried beans for blind baking. Put the dough in the oven. Let it blind bake for 10 minutes, then remove the parchment paper with beans (or rice) and bake for another 20 minutes until the dough is golden and cookie-like. This is important. Bake the dough until it's quite brown – this creates depth and flavor!

Then pour in the filling and let the tart bake for another 20 to 35 minutes. The filling should have just set when the tart is done. Check regularly by gently wobbling the tart pan until you see that the filling has set.

Take out the tart and let it cool down.