Tarte au citron

Name: tarte au citron
Total time: 20 min
Yield: 8
Ingredients: 125 gram flour; 20 gram white almonds; 40 gram powdered sugar; 75 gram butter; 1 egg yolk; 1 teaspoon lemon zest; 4 egg for the filling; 200 gram sugar for the filling; 2 lemon for the filling; 75 gram butter for the filling

Ingredients

125 gram flour
20 gram white almonds
40 gram powdered sugar
75 gram butter
1 egg yolk

1 teaspoon lemon zest
4 egg for the filling
200 gram sugar for the filling
2 lemon for the filling
75 gram butter for the filling

Directions

Knead the ingredients for the dough quickly a smooth dough and place covered for about 30 minutes in the refrigerator.
Preheat the oven to 200 ° C. Line the cake mold with the dough and cut the edges neatly.
Put a piece of parchment paper on the dough and put some baking refill on it. Bake the bottom in the oven for about 15 minutes.
Remove the baking container and the baking paper and bake the bottom for another 2 minutes. Remove from the oven and allow to cool.
For the filling, beat the eggs frothy with the sugar and whisk in the lemon zest, juice and melted butter.
Pour the filling into the cake base. Lower the oven temperature to 140 ° C and bake the cake for about 20 minutes.
Allow to cool and sprinkle the edge with icing sugar.