Lemon tart

Summer is here and with it the time for fruity delicacies. The lemon tart is a special treat for the palate (and a feast for the eyes). It combines a golden-brown baked shortcrust pastry with a fresh, fruity filling. Buttery and crumbly and creamy, sweet and tart at the same time, every bite is a feast for the senses. A delight to share with friends and family, and the perfect accompaniment to a refreshing iced tea or a cool glass of white wine. And best of all, the lemon tart is quick and easy to make. This is how we like summer!

Shortcrust pastry ingredients:
100 g butter
100 g sugar
1 egg
200 g wheat flour 405 Pinch of salt

Filling ingredients: 150 g sugar
50 g lavender honey
5 eggs
250 g cream
3-4 untreated lemons (approx. 500 g)
Pinch of salt

Meringue ingredients:
40 g egg whites (approx. 1 egg white size L)
80 g sugar
1 pinch of salt
½ tsp cornflour

1 handful of pistachios, chopped
2-3 small untreated lemons
Mint leaves


  1. beat the sugar and butter until light and fluffy. This can be done by hand or with a food processor.

  2. Add the pinch of salt and the egg and mix in slowly.

  3. Only work in the flour until everything is combined. Do not knead intensively, otherwise the dough will lose its crumbly texture.

  4. If you want to process it quickly after making it, replace the sugar with powdered sugar.

  5. Set aside approx. 80 g of the shortcrust pastry. Roll out the rest with a little flour and place in the baking tin. Pre-bake the shortcrust pastry in a preheated oven at 200 °C for approx. 10 minutes. To prevent bubbles from forming, either prick the pastry with a fork or weigh it down with baking paper and peas. Leave to cool briefly.

  6. Roll the remaining 80 g of shortcrust pastry into a long strand and press onto the sloping edge of the tin. Now the base can be filled.

  7. Grate the lemon zest for the filling and squeeze the juice.

  8. Puree the cream, sugar, honey, eggs, salt, lemon juice and lemon zest with a magic wand without creating much foam.

  9. Pour everything onto the prepared base and carefully place in the oven immediately.

  10. Bake at 200 °C for 25 to 30 minutes until the mixture has set.

  11. Carefully remove the tart from the tin.

  12. Place the egg whites, sugar and salt in a heatproof bowl and whisk in a bain-marie until the sugar has dissolved.

  13. Remove from the heat and beat with a food processor or hand mixer on high speed until the mixture forms stiff, shiny peaks. Briefly mix in the cornflour.

  14. Fill two piping bags with a star-shaped nozzle (Ø 14 and 13 mm) and pipe dots in a ring on the top of the tart. Bake for a few minutes under the infrared grill until the meringue is crispy, turning from time to time. Alternatively, flambé the meringue dots with a flambé burner.

  15. Sprinkle the tart with the chopped pistachios between the dots. Cut the lemons into thin slices, cut down one side to the middle, twist into small spirals and place between the dots on the tart. Scatter over the mint leaves.