Ingredients

For the Dough:
1 egg
Zest of 1 lemon
125 g (1/2 cup) sugar
310 g (2 1/2 cups) flour
5 g (1 teaspoon) baking powder
140 g (5 oz) butter, softened
1/2 teaspoon salt (optional)
Mold: 8-inch round

For the Cream Filling:
2 eggs
125 g (1/2 cup) sugar
500 ml (2 cups) milk
80 g (1/3 cup) cream cheese
Juice of 1 lemon
60 g (1/2 cup) cornstarch

For Garnish:
Powdered sugar
Lemon slices

Directions

Preheat your oven to 180ºC (360ºF).

In a mixing bowl, beat 1 egg and add the zest of 1 lemon. Add 1/2 cup sugar and mix well.

In a separate bowl, combine 2 1/2 cups flour and 1 teaspoon baking powder. Gradually add the flour mixture to the egg mixture, mixing until well combined.

Add 5 oz softened butter and mix until the dough comes together.

Press the dough into the bottom and up the sides of an 8-inch round tart mold. Set aside.

In a medium saucepan, beat 2 eggs and add 1/2 cup sugar. Add 2 cups milk, 1/3 cup cream cheese, and the juice of 1 lemon. Gradually whisk in 1/2 cup cornstarch.

Cook over medium heat, stirring constantly until the mixture thickens and becomes smooth. Remove from heat.

Pour the cream filling into the prepared tart crust. Smooth the top with a spatula.

Bake in the preheated oven at 180ºC (360ºF) for 35 minutes, or until the crust is golden and the filling is set.

Remove from the oven and let it cool completely.

Once cooled, dust the tart with powdered sugar and garnish with lemon slices.

Slice the tart and serve it as a delightful dessert.