French Lemon Tart

For the French Lemon Tart, sift the flour and cornstarch through a sieve into a bowl for the shortcrust pastry. Mix the flour mixture with the butter flakes and add the sugar and egg and quickly knead into a smooth shortcrust pastry. Let the dough rest in the refrigerator for half an hour.

Meanwhile, prepare the lemon cream. Put the yolks, sugar, cornstarch, lemon juice and crème fraîche in a bowl and whisk until the mixture is creamy.

Roll out the shortcrust pastry and use it to line a well-buttered tart springform pan, pulling the shortcrust pastry up to the edges to achieve the typical tart shape.

Pour the lemon filling into the tart pan and bake the tart at 200 °C in a preheated oven for about 35 minutes. To prevent the tart from coloring too quickly, I recommend covering the French lemon tart with aluminum foil for the first 15 minutes in the oven.

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