Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
IngredientsFor the dough:
- 250 g flour
- 150 g butter
- 80 g suar
- 1 pinch (s) salt
- 1 egg (s)
For covering:
- 4 lemon (s)
- 180 g suar
- 4 egg (s)
- 100 g butter
- possibly cream
Print Recipe
Pin Recipe Instructions
- Knead shortcrust pastry out of the dough ingredients and line a tart pan with it (not too thin). Pierce (possibly put peas on top for blind baking) and bake for 20 minutes at 200 degrees. The dough should be light brown on the edge.
- Squeeze the lemons and rub the peel of two lemons.
- Put the eggs, sugar and lemon juice in a bowl and beat over a double boiler for about 10 minutes until the water simmers and the mixture is creamy and firm. Stir in butter and lemon zest. Fill the finished base with the lemon curd. Let cool down.
- If you want, you can decorate the cake with cream.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below