Transfer to a food processor, add the cold margarine in cubes and process until coarse crumbs form.
Food processor
3
Add the eggs and cold water and quickly bring together with your hands, without kneading, just until the dough comes together.
💡Knead as little as possible: long kneading develops gluten, and the dough comes out tough and shrinks in the oven.
4
Wrap in plastic wrap and chill at least 30 minutes.
⚙ Wrapping and Chilling the DoughPlastic wrapRefrigerator
💡Chilling firms the margarine and relaxes the gluten: the dough rolls out easily, doesn't stick to the counter and doesn't shrink in the oven.
5
Roll out the dough and line a 24 cm Tart pan with it, sides included. Prick the bottom with a fork.
⚙ Rolling Out DoughRolling pin
💡Roll from the center outward and give the dough a quarter turn between rolls: this keeps it even in thickness and stops it sticking to the counter. If it springs back, cover for 10–15 minutes and try again.
6
Top with parchment paper and weights (or dried beans) and bake in an oven preheated to 180°C (355°F) for 15 minutes.
Parchment paperOvenTart / pie pan
💡The weights keep the dough from puffing up and shrinking from the sides: without them the bottom bubbles and the shell comes out lopsided.
7
Remove the weights and bake another 10 minutes, until the shell is golden.
OvenTart / pie pan
For the Cream Filling
8
Put the egg yolks and the sugar in a small pot and whisk together.
Small saucepanWhisk
9
Add the lemon juice and lemon zest and mix until even.
10
Set over low heat and stir nonstop for about 10 minutes, until the mixture thickens and clings to the spoon.
StoveWhisk
💡Low heat and nonstop stirring: over high heat the yolks curdle into lumps before the curd thickens.
11
Remove from the heat and add the cold margarine in cubes, stirring.
To assemble
12
Pour the cream into the cooled shell and smooth the top.
13
Chill for at least 3 hours, until the cream sets.
Refrigerator
💡Let the cream set completely before cutting or adding meringue: lemon cream that hasn't set runs out of the slice.
14
Before serving, arrange the strawberries and blueberries on top.
409calories
7 gprotein
42 gcarbs
24 gfat
● protein 6%● carbs 41%● fat 53%
Per serving (142 g), of 8 servings
For the Tart shell · For the Cream Filling · To assemble ·
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⚖ About the ingredients
Flour: measured in cup in this recipe: 1 cup = 120 g · 364 kcal per 100 g · More about Flour →
Food processor· Also works: Knife (More time and handwork, less even texture) · Electric mini chopper (Small amounts)· 💡 Workaround, changes the dish: Blender (Needs more liquid)
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Refrigerator· Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Small saucepan· Also works: Pot (None) · Frying pan (A deep pan for sauces)
Rolling pin· Also works: Glass (for drinking/serving) (Bottle/glass, less even rolling) · Pasta machine (For pasta dough)
Tart / pie pan· Also works: Springform pan (High sides) · Round pan (Hard to release)
Bowl· Also works: Pot (None)
Whisk· Also works: Hand mixer (None)· 💡 Workaround, changes the dish: Fork (Beat with a fork, less air)
🧻 Consumables: Parchment paper · Plastic wrap
By the steps, as the recipe is built now: another version or addition can change the list.
