This is one of the most delicious cakes with a very intense lemon taste.
180 g flour
80 g butter
40 g sugar
1 teaspoon (flat) salt
150 g Crème Fraîche (Clotted Cream)
80 g sugar
80 ml lemon juice
Stir all “dough”-ingredients (flour, butter, sugar, egg and salt) first on low and then high with a dough hook.
Oil the spring form and put the dough inside, cut the dough a few times with a fork. Preheat oven to 180°Grad (360°Fahrenheit) and bake for 10-12 minutes.
Mix eggs, Crème Fraîche and sugar until smooth and stir lemon juice inside. Then place the spring form with the already baked dough in your oven, put the mass on top and flatten it. (Do not do this outside, since you’ll have a big mess once you try to put the whole thing inside the oven after applying the mass on top…).
Bake for another 35-40 minutes.
Stir the lemon curd before adding it to your pie. Apply the lemon curd shortly before serving the lemon tarte and let sit for another 30 minutes until the lemon curd hardened again.