for 8 pieces

Pastry dough

200 g	white flour
50 g	sugar
¼ tsp	salt
80 g	butter, cold, cut into pieces
½ dl	water

Filling

2 ½ dl	water
80 g	butter
3 tbsp	Maizena cornflour
3 tbsp	water, chilled
120 g	sugar
4	fresh egg yolks
3	organic lemons, use a little grated zest and all of the juice

Decoration

1	organic lemon, sliced

How it's done

Pastry dough

Mix the flour, sugar and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the water and mix quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 30 mins.

Base

Roll out the dough into a circle (approx. 32 cm in diameter) between two sheets of baking paper, transfer to a baking tin along with the bottom sheet of baking paper. Prick the base firmly with a fork.

Bake

Approx. 20 mins. in the lower half of an oven preheated to 200 °C. Remove from the oven, allow to cool slightly, leave the tart base to cool completely on a rack.

Filling

Place the water and butter in a pan, bring to the boil. Mix the cornflour with the water in a bowl, add the sugar and egg yolks, mix. Add the mixture to the boiling liquid, stirring with a whisk. Bring to the boil, stirring constantly, and set the pan aside. Stir in the lemon zest and juice (approx. 200 ml), pour the filling over the base of the tart while still warm, leave to cool. Cover the tart and chill for at least 3 hrs.

Decoration

Decorate the tart with lemon slices.

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