Author Notes
It is really difficult to get meyer lemons in Germany. Of course you can take other lemons as well. —Yelda Lynn
Ingredients
- For the dough
-
50 grams
sugar
-
125 grams
flour
-
30 grams
semolina
-
1 pinch
salt
-
1/2 cup
butter at room temperature
- For the filling
-
3
meyer lemons (zest and juice), plus an additional one for decorating
-
4
large egg yolks
-
150 grams
sugar
-
1/2 cup
butter at room temperature and cubed
Directions
-
Preheat oven to 325 degrees.
In a bowl mix butter, sugar and salt with a wooden spoon. Add flour and semolina. Mix well. The dough is crumbly, more like couscous.
Grease a tart pan and press down dough from the center to the edges.
Bake for 20 minutes.
-
Meanwhile mix egg yolks, lemon zest and juice of lemons and sugar in a heat-proof bowl. Put on low temperature and stir until mixture thickens, about 15 minutes. Remove from the heat and add in butter. Slice a lemon into thin slices.
-
When crust is ready, get it out of the oven and add custard. Put lemon slices onto custard. Bake for another 10 minutes. Serve after cooling completely.
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