Shortcrust
All-Purpose Flour	g
Sugar	g
Egg
Butter	g
Pinch of Salt
Filling
Eggs
Sugar	g
Lemon Juice	ml
Lemon Zest	tsp
Heavy Cream	g

1. For the shortcrust pastry, mix flour, sugar and salt in a bowl. Add the egg and soft butter or cold butter in little flakes; knead into a smooth dough. Form a ball, wrap in cling film and refrigerate the dough for about 30 minutes.
2. Roll out the dough on a floured surface 3 mm thick, put into a tart dish. Press the edge and cut off the excess dough. Pierce the dough several times with a fork.
3. Preheat the oven to 200 °C. Place a baking paper on the raw dough and let it “blind bake” for 15 minutes. Remove it from the oven, remove legumes and baking paper again
4. Meanwhile, prepare the lemon cream. Wash lemons hot, dry and rub off. Halve and squeeze juice. Measure out 250 ml of lemon juice. Mix lemon juice, grated lemon rind, sugar, eggs and the cream in a big bowl.
5. Spread lemon cream on the prebaked dough. Bake tart for about 35-40 minutes. Attention, toward the end the tart can become dark; rather cover with foil. Tarte should be chilled before cutting.

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