Lemon Tart with Shortbread Crust

Garnish the lemon pie with fresh lemon slices and large shavings of zest, which can be made with a special zesting tool. Your pie is now ready to serve!

To create the perfect shortcrust base, thoroughly wash the lemon and carefully remove its zest. Sift the flour into a deep bowl, add the baking powder and salt, then mix well.

Add the cold butter, cut into small cubes, to the flour mixture. Quickly rub the butter into the flour with your hands until it resembles breadcrumbs, being careful not to let the butter melt.

In a separate small bowl, whisk the egg with a fork. Pour it into the flour mixture, add the lemon zest, and quickly knead the dough. Start with a fork, then continue by hand. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for half an hour.

Grease a tart pan with butter or line it with parchment paper. Remove the dough from the refrigerator and roll it out to fit the pan on a floured surface or between two sheets of parchment paper. Carefully transfer the dough to the pan, form the edges, and trim any excess with a knife. Prick the dough with a fork in several places.

Place the pastry form in the refrigerator for thirty minutes. Meanwhile, preheat the oven to 180ºC. Remove the pie crust, cover the dough with a sheet of parchment paper, and sprinkle a layer of dried beans or peas on top. Bake in the oven for 20 minutes until lightly golden. Remove the legumes and allow the shortcrust base to cool completely.