Lemon and strawberry tart

Dough:

1. Prepare all the ingredients. Remember to wash the lemons thoroughly.
2. Cut the cold butter into small cubes.
3. You can knead the dough by hand or make the process easier by using a blender.
4. Mix together flour, powdered sugar, lemon zest, a pinch of salt and diced butter.
5. Using your fingers or a blender, knead the butter to combine it with the flour (do this smoothly and quickly, so as not to dissolve the butter completely).
6. Then knead the dough by hand, adding 1 tablespoon of lemon juice and 2 tablespoons of water.
7. The dough should be slightly loose, but come together when pressed.
8. Form the dough into a disk, wrap it in plastic wrap and store it in the refrigerator for 1 hour.
9. Prepare the pan you will use for baking. I use a rectangular baking pan 35x11 cm (14x4 inch).
10. Roll out the chilled dough, tossing lightly with flour. The dough should be a tad larger than the prepared pan.
11. Line the pan with the dough, then use a fork to gently make holes in the bottom of the tart.
12. Preheat the oven to 375°F (190°C), and place the dough in the freezer for 15 minutes.
13. Line the cooled dough with baking paper, then put rice, sugar or special baking weights inside.
14. Put the dough in the oven for 15 minutes.
15. After that, remove the weights from the dough along with the baking paper and put in the oven again for 5 to 10 minutes. The edges of the dough should be golden brown.
16. Cool the baked bottom on the griddle while preparing the filling.

Filling:

1. In a pot, mix together eggs and egg yolks.
2. Add sugar, lemon and orange juice, a pinch of salt, butter and lemon zest.
3. Mix everything together and cook over medium heat, stirring constantly, until the mixture gently begins to thicken. (the mixture should reach a temperature of about 80°C (175°F)).
4. Pour the cooked mixture through a sieve.
5. Spread the bottom of the tart with an even layer of strawberry jam. I recommend using my recipe for strawberry jam with lemon liqueur. It fits right in with this recipe.
6. Pour the prepared lemon mixture into the pan. The filling will not rise much during baking, so fill the the form almost to the brim.
7. Place in the oven (190°C (375°F)) for about 15 minutes. The filling will be thick on the edges and slightly moist in the center.
8. Leave the baked tart on the counter until completely cooled, then chill in the refrigerator for at least 2 hours, or preferably overnight.