For preparing lemon tart, prepare the short crust pastry.
Leave it to stand. Then roll out the dough like a chapati, so that it overlaps on the edges of the pie tray.
Blind bake the pastry for 15 minutes at 210 degrees celsius.
Squeeze the lemons and extract the lemon juice to get 140 grams.
Beat the eggs, sugar and softened butter.
Then add the cream and lemon juice. Beat it until smooth.
Remove the tart from the oven and spread the mixture over the pastry base.
Bake it in the oven for 30 minutes.
Let it cool before turning it out.
Lemon tart is ready. Serve it garnished with candied lemon slices.