, knead the flour (150 g), a pinch of salt and 75 g of the butter with your hands.

Add 4 tablespoons of cold water and continue kneading until you have a smooth dough.

Wrap the ball of dough in cling film and place in the fridge for at least half an hour.

Preheat the oven to 180 °C top/bottom heat.

Grease a tart pan and dust it with flour.

Dust the work surface with some flour and roll out the dough in a circle so that it is slightly larger than the tart pan.

Carefully lift the dough into the mold and press it all around.

Cover the dough with baking paper and dried legumes (e.g. baking peas) and pre-bake the base on the lowest shelf for about 15 minutes.

This prevents the dough base from rising and collapsing later or creating unsightly bubbles.

Then take out the parchment paper and the legumes and bake the base for another 15 minutes.

, put the sugar (140 g) and the 3 eggs in a saucepan.

Wash the 3 lemons in hot water and dry them.

Grate the zest – this is a quick and clean trick to grate lemon zest – and squeeze out the juice.

Add the lemon zest and juice to the sugar and egg mixture in the saucepan and mix well.

Bring the mixture to a boil and then cool briefly.

Caution: Cooling is important so that the butter added in the next step does not separate and change the consistency.

Now dice the remaining butter (75 g) and stir in.

Reheat the mixture slowly and simmer for 2 minutes until the cream thickens.

Spread the

on the

, smooth it out and put the lemon tart in the fridge for at least 2 hours.

The tart gets even better if you let it cool overnight.