For the lemon tart, first knead a dough from all the ingredients. Place in the refrigerator for 1 hour. Spread a 28 cm tart springform pan with the rolled out dough, raise a small rim.
For the filling, mix the sugar, lemon juice, eggs and lemon zest until creamy, then fold in the melted butter. Pour everything on the dough.
Bake the lemon tart for half an hour at 200 °C on the middle shelf.
The lemon tart goes well with meringue, for example.