Whole Lemon Tart Recipe

Introduction: Everyone has a favorite lemon tart, don’t they? I think of them as one of those pastries that people obsess over to the point that crafting a great one is practically considered a higher calling. An awesome one will blow your mind. But I do have a favorite, and it is so ridiculously simple that when I made it last week I actually kicked myself for waiting so long since the last time I gave it a spin.

Ingredients:

• 1 partially baked 9-inch Great Unshrinkable Tart Shell, or your favorite sweet tart shell
• 1 average-sized lemon (about 4 1/2 ounces; 130 grams), rinsed and dried
• 1 1/2 cups (300 grams) sugar
• 1 stick (4 ounces or 115 grams) unsalted butter, cut into chunks
• 4 large eggs
• 2 tablespoons (14 grams) cornstarch
• 1/4 teaspoon table salt

Instructions:

1. Preheat the oven to 350°F (175°C). Place the tart shell on a baking sheet.
2. If the white ring of the lemon skin is thick (about 1/4-inch or larger), remove the skin from one half of the lemon. Otherwise, proceed without removing the skin. Slice the lemon halves into thin wheels, remove any seeds, and place them in a food processor along with the sugar and butter. Process until the lemon is thoroughly pureed.
3. Add the eggs, cornstarch, and salt to the food processor and pulse until the batter is smooth.
4. Pour the mixture into the prepared tart shell. Bake for 35 to 40 minutes or until the filling is set. It should jiggle slightly when the pan is bumped.
5. Let the tart cool on a rack, then unmold and serve. It can be enjoyed chilled.

Tips:

• Meyer lemons can be used, but standard grocery store lemons (Eureka variety) are preferred for their sharp, less floral intensity.
• Be cautious not to pour the filling past the top of the crust to facilitate unmolding later.