Lemon Tart with Coriander

From all ingredients, quickly work into a smooth dough, so the butter does not melt too much. Form a ball, wrap it in cling film, and chill in the refrigerator for ½ hour.

Roll out the chilled dough and place it into a ∅ 23 cm tart pan, ensuring it covers the sides of the pan. Place baking paper on top of the dough and fill it with weights (beans, ceramic baking beads) to prevent the dough from puffing up during baking. Bake for 15 minutes in an oven preheated to 160°C with convection, then remove the paper with the weights and bake for another 5 to 10 minutes. Let cool after baking.

Chop the coriander into larger pieces. Mix it in a saucepan with eggs, sugar, and lemon juice. Over low heat, constantly whisk the mixture until it starts to thicken (up to 75°C). Remove the saucepan from the heat and strain the mixture through a sieve. Let cool slightly.