French Lemon Tart House Style

For the French lemon tart style, preheat the oven to 180 degrees. Put flour, pinch of salt in a bowl. Add butter and sugar as well and knead well.

Add water little by little. Wrap the dough in plastic wrap and refrigerate for about 30 minutes. Grease a tart or springform pan (24 cm). Roll out the dough between 2 sheets of plastic wrap.

Then place the dough in the baking pan and pull up the sides. Place baking paper on top and fill with baking peas or rice. Bake the dough for about 15 minutes at 180 degrees.

Remove the baking paper with the peas or rice. Bake the dough again for about 20 minutes. Let the tart base cool very well on a cooling rack.

For the filling, put the flour, cornflour, sugar, lemon juice, lime chilli and lemon shavings in a saucepan and heat. Add 300 ml of water and mix well. After about 2-3 minutes, the liquid will begin to thicken. Remove the pot from the heat and let it cool down a bit.

Then quickly mix in the egg yolks and butter and simmer gently for a few more minutes at a low temperature, stirring constantly.

Then pour the cream onto the tart. Beat the egg whites with the sugar until stiff. Then add to the lemon cream and pull peaks. Then bake the lemon tart again for about 8-10 minutes until golden. Let cool well and refrigerate for at least 4 hours.

Sprinkle with chili flakes just before serving.

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