INGREDIENTS: 180 g flour, 55 g powdered sugar, 115 g butter, 1 large egg + 1 egg for glazing, vanilla to taste, any berries and fruits for decoration

For the filling: 250 g eggs, 250 g sugar, 150 ml lemon juice, 20 g lemon zest, 150 g butter, a pinch of salt

STEP-BY-STEP RECIPE

Step 1

For the filling, beat the eggs with salt until homogeneous. Add sugar, lemon juice, and zest, mix well. Heat in a saucepan with a thick bottom over low heat, stirring constantly with a whisk until the cream thickens (if you dip a spoon into it and draw a line with your finger, it should remain clear). Cool, stirring, for 10 minutes.

Step 2

Cut the butter into cubes about 1–1.5 cm in size. While stirring the warm cream with a whisk, add the butter in 2–3 cubes. Cover the cream with plastic wrap (make sure it touches the surface). Cool and refrigerate for at least 6 hours.

Step 3

For the crust, cut cold butter into cubes. Grind the flour, powdered sugar, and butter in a food processor until crumbly. Add the egg and vanilla. Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for 1–2 hours.

Step 4

Roll out the dough into two circles, place them in 2 forms with a diameter of 20–22 cm. Press against the edges, leaving the overhanging edges. Prick the bottom with a fork, line with parchment paper, and fill with weights (baking beans, dry beans, rice, etc.). Bake at 180°C for 15 minutes. Remove the weights and paper, brush the crust with egg, and bake at 160°C for another 25 minutes. Completely cool without removing from the mold.

Step 5

Spread the cream over the crust, smooth it out, and refrigerate for another 6 hours. Trim the edges. Decorate the tart with fruits and berries according to your preference.