Tasty Lemon pie

Delicious, tender lemon cake for tea - please your guests. The dark base is shortbread dough with cocoa, the light yellow top is beaten eggs, cream, citrus zest and juice.

Ingredients

• Flour - 1 cup
• Powdered sugar - ½ cup
• Butter, chilled, cut into small pieces - 6 tbsp. l.
• Cocoa powder - ¼ cup
• Large eggs - 3 pcs.
• Sugar - 2/3 cup
• Heavy cream, for whipping - 1 cup
• Zest and juice of 1 lemon
• Zest and juice of 1 lime
• Salt (sea)

Directions

1. Sift flour, powdered sugar and mix with a pinch of salt. Add cocoa and butter. Rub the butter with flour with your fingers so that small, like bread crumbs, lumps are obtained. Add a little ice water (1-2 tbsp.) and mix the dough until it lags behind the sides of the bowl. Wrap the dough in cling film and place in the refrigerator for 30 minutes.
2. Preheat oven to 200 degrees. Roll out the dough on a floured surface and place it in a 20cm tin with straight, low sides and a removable bottom. Cut off excess dough. Cover the dough in the pan with parchment and fill with weights (dry beans, rice, or special pie weights). Bake for 15 minutes. Remove weight and paper. Reduce oven temperature to 170 degrees.
3. Beat eggs well with sugar. Add cream, zest, lemon and lime juice. Whisk until smooth. Pour over the base of the pie and smooth the surface. Bake lemon pie for 30-35 minutes.
4. Cool the lemon tart to room temperature.