Easy lemon tart with raspberries

Ana María Gutiérrez García

1 sheet of puff pastry, 3 lemons (zest and juice), 50g butter, 1 tablespoon cornstarch, 4 eggs, 180g sugar, fresh raspberries and icing sugar for dusting

Preheat the oven to 200°C (390°F) with the top and bottom elements on (or fan-assisted). Prepare a 22-24 cm (9-9 inch) springform pan by greasing the sides well or lining the base with baking paper. Wash the lemons thoroughly, zest them, avoiding the white pith, and squeeze out the juice. Melt the butter in the microwave, being careful not to let it boil. Let it cool slightly, then mix it in a bowl with the cornstarch, stirring well to avoid lumps.

In a large bowl, whisk the eggs and sugar together until the mixture turns pale, frothy, and increases in volume. Then, add the butter and cornstarch mixture along with the lemon juice and zest. Mix everything very well until you have a smooth batter. Line the baking dish with the puff pastry sheet, trim any excess edges, and pour the batter into it.

We put the cake in the oven, lower the temperature to 180ºC (350ºF), and bake for 35 minutes. Once it's ready, we take it out and let it cool completely before unmolding (a little time in the refrigerator will help it firm up). We cover the surface with fresh raspberries, sprinkle generously with powdered sugar, and enjoy!