Whole Lemon Tart

Ingredients

1 Great Unshrinkable Tart Shell partially baked 9-inch tart shell

1 lemon average-sized lemon (about 4 1/2 ounces or 130 grams), rinsed and dried

1 1/2 cups sugar 300 grams

1 stick unsalted butter 4 ounces or 115 grams, cut into chunks

4 eggs large eggs

2 tbsp cornstarch 14 grams

1/4 tsp table salt

Equipment

food processor

baking sheet

foil or parchment paper

Directions

Center a rack in the oven and preheat the oven to 350°F (175°C). Place the tart shell on a baking sheet, which you can line with foil or parchment paper to make any spills a breeze to clean up.

Cut the lemon in half and take a look at the thickness of the white ring of the skin. If it looks thick (1/4-inch or larger), remove the skin from one half of the lemon. Slice the lemon halves into thin wheels, remove any seeds, and toss the rounds (lemon flesh and peel) into the food processor.

Add sugar and chunks of butter to the food processor. Process, scraping down the sides of the container as needed, until the lemon is thoroughly pureed.

Add the eggs, cornstarch, and salt to the food processor and pulse until the batter is smooth.

Pour the mixture into the prepared tart shell. Do not overfill.

Bake for 35 to 40 minutes or until the filling is set and the top is light brown.

Let cool on a rack, unmold the tart pan, and serve chilled or at room temperature.