The first Lemon Tart we tried used all of the lemon, pith and all, and it was too tart. The modified recipe discards the pith and resulted in a much sweeter lemon dessert.
Servings: 12
Fresh
1 Tart Crust, par-baked
1 lemon
1/2 cup (1 stick) butter
4 eggs
Pantry
1-3/4 cups granulated sugar
2 Tbsp. cornstarch
1/4 salt
Prepare crust
Preheat the oven to 350 degrees-F. Follow the instructions for the Tart Crust recipe. Partially bake the crust.
Melt butter
Melt the butter and set aside to allow to cool.
Prepare lemon
While butter is cooling, zest the entire lemon and set zest aside. Halve and peel the lemon to discard the pith. Slice the remaining lemon into thin slices. Remove seeds. Place the lemon and sugar in the work bowl of a food processor and mix until lemon is pureed.
Make tart filling
Add the eggs, cornstarch, and salt to the lemon mixture and process until smooth. Add the melted butter and mix until combined. Fill a par-baked tart crust with the lemon filling.
Bake tart
Preheat the oven to 350 degrees-F. Place the tart pan on a cookie sheet with sides in case there is any overflow during baking. Bake for 45 minutes or until the tart is set. When the tart is removed from the oven it should jiggle slightly but not appear liquidy.
Serve
Let rest for 15 minutes before removing from the pan and serving.
Adapted from Smitten Kitchen.
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