Delicate, absolutely unlike the classic pie. It is best cut into many serving pieces - literally one bite! Sweet berry and sour fragrant lemon - a great summer combination
Remove the butter from the refrigerator in advance so that it becomes soft. Cut it into cubes and mix with sugar and flour, knead a homogeneous dough.
Add the egg to the dough and knead it well again. Then wrap the dough in cling film and refrigerate for half an hour.
For the filling, beat the eggs and sugar until the mixture doubles in volume (this will take about 5 minutes). Add flour to the future cream and mix.
Rinse the lemons thoroughly and remove the zest. Peel the lemon pulp from the peel, remove the seeds and partitions between the slices and send the pulp to a blender. Pour the resulting lemon juice with pulp into the egg mixture and add the zest. And shake it all up again.
Line the bottom of a baking dish with parchment paper and brush with butter. Roll out the dough and lay on top of the parchment, prick with a fork in several places. Pour the filling over the dough, shake the mold slightly. Arbitrarily distribute blueberries (they will immediately sink into the filling, do not be alarmed).
Bake at 180C for 25-30 minutes. If you're unsure about your oven, you can cover the baking dish with foil to keep the top from burning. The foil is removed 10 minutes before cooking.