Lemon Tart with Ricotta

For the lemon tart, knead flour, butter, sugar, egg yolks and a pinch of salt into a smooth shortcrust pastry.

It is easier if the butter is taken out of the refrigerator a few minutes before processing, but be careful that it is not completely soft!

Shortcrust dough is best divided into 3 parts (one part a little less dough) before chilling and put in the fridge for 1/2-1 hour.

Then butter a 20 cm mold and lightly flour it. Roll out one piece of dough into a base, the smaller dough into a roll, and then shape into a rim about 4 cm high in the mold.

There should be a tight transition. Preheat oven to 180 °C. Mix ricotta, eggs, vanilla, lemon zest and juice, semolina and possibly limoncello and pour into the dough-lined pan.

Bake for approx. 10 minutes, while rolling out the 3rd piece of dough – this is placed on the cake as a lid after the 10 minutes.

Then bake the lemon tart for another 45 minutes at 170 °C.

Preparation Tip:

The lemon tart tastes lukewarm and cold. Perfectly fits not too firmly whipped cream with a little vanilla.

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