Add flour, butter, and confectioner’s sugar to a food processor and pulse briefly. Separate a part of the eggs and add yolk as well as cold water to the food processor. Pulse until dough comes together. Wrap in plastic wrap and let rest in the refrigerator for approx. 15 min.

food processor, plastic wrap

175 g all-purpose flour / 100 g butter / 25 g confectioner’s sugar / 1 egg / 1 tbsp water

Grease a tart pan with some butter. Thinly roll out dough and place in tart pan. Trim edges if needed. Return to refrigerator and let rest for a further approx. 30 min.

tart pan, rolling pin

butter for greasing

Preheat oven to 200°C/400°F. Carefully place a sheet of parchment paper on the crust and fill with pie weights. Blind bake the crust for 20 – 25 min. Transfer out of oven, remove pie weights, and set aside to cool. Reduce oven temperature to 180°C/350°F.

oven, pie weights or dried beans, parchment paper

Mix remaining eggs and sugar in a stand mixer until well combined. Add mascarpone and whipping cream. Add lemon zest. Juice lemons and add some of the juice.

zester, stand mixer or hand mixer with beaters

5 eggs / 60 g mascarpone / 60 ml whipping cream / 4 lemons (zest) / 150 ml lemon juice

Add filling to crust and bake in a preheated oven at 180°C/350°F for approx. 30 – 35 min. until just set. Remove from oven and let cool.

oven

Serve dusted with confectioner’s sugar.

confectioner’s sugar for serving