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Place pieces of butter and lard briefly in the freezer. Weigh the flour, salt and sugar into a large mixing bowl. Measure out the cold water. Add the butter and lard to the flour mixture and, using a hand mixer or your fingertips, fold in the fat cubes. Add the water and mix until just combined.

  • Place the dough on the lightly floured work surface and quickly shape into a disc. Wrap in cling film and refrigerate for about 2 hours.

  • Preheat the oven to 225°C (gas: level 4 / fan: 200°C). Use a round tart pan (not a springform pan). Flour the work surface and rolling pin to prevent the dough from sticking and roll out to about 3mm thick.

  • Place the rolled out dough in the baking tin and press gently on the sides, leaving 5 mm as a border and trimming off the overhang.

  • Use your fingers to create waves in the edges and prick the sides and bottom of the tart all over with a fork. Line the bottom of the tart with aluminum foil and weigh it down with dry legumes (so-called "blind baking"). Pre-bake the base for about 12 minutes, remove the aluminum foil, prick the base again and bake for another 5-7 minutes until golden brown. Leave to cool on a wire rack in the tin.

  • For the filling: In a heavy saucepan, whisk together all the ingredients except for the butter. Heat over medium-high heat, stirring constantly, until filling thickens and almost begins to boil, about 4 minutes. Remove from the stove and beat in the butter. Pour into a bowl (not a glass!) to cool quickly. To do this, place the bowl of lemon filling in a larger bowl filled with ice cubes and allow to cool for 30 minutes. Then spread the filling on the baked base. Decorate with pistachios and fruit.


For a   tart pan   with a diameter of 25 cm

Preparation 40 minutes (plus baking and cooling time)

Baking time 17 - 19 minutes


  • 110g cold butter, cut into pieces

  • 50g cold lard, cut into pieces

  • 200g flour

  • ½ tsp salt

  • 1½ tablespoons sugar

  • 75ml ice water


250ml of water

  • 135g sugar

  • 80ml freshly squeezed lemon juice

  • 4 large egg yolks

  • 30g cornstarch

  • 1 packet of Citro Back

  • pinch of salt

  • 20g butter

Topping / decoration:

75g pistachios, chopped

  • 250g fresh raspberries (or 250g another type of berry)

Additionally required:

250g dried legumes (e.g. peas) for blind baking

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