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Cream the butter with the granulated sugar.
Add the lemon zest and salt and then the eggs.
Incorporate the flour and cool the dough for 1 hour in the refrigerator, covered.
Preheat the oven to 375 °F (190 °C).
On a floured work surface, roll the dough out to the proper size and line a buttered springform with it.
Cover with parchment paper and dried lentils or peas.
Bake for 12–15 minutes.
After baking, remove the parchment paper and lentils or peas and use the tart base as you wish.
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