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1
Preheat the oven to 325 degrees.
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2
Fill a medium saucepan one-third full with water and bring to a simmer.
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3
Put the zest and lemon juice in a medium bowl and whisk in the eggs.
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4
Add the sugar and butter and place the bowl over the simmering water; the water must not touch the bottom of the bowl.
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5
Cook, whisking constantly, until the butter is completely melted and the mixture is smooth.
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6
Remove the bowl from the pan of hot water and allow the mixture to cool for 15 minutes.
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7
Place the pre - baked tart shell on a baking sheet.
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8
Pour the filling into the shell and bake the tart for 8 to 10 minutes, or until the center is just set.
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9
Cool the tart completely on a wire rack.
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10
Make the garnish: Using a channel knife, cut 6 lengthwise grooves in the lemon, removing 6 strips of rind.
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11
Cut a crosswise slice from the center of the lemon and place it in the center of the tart.
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12
Slice the remaining lemon and place it in the center of the sections into half and then cut the sections into halfmoons.
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13
Arrange the slices around the edge of the tart with the cut sides out.
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14
If necessary, rewarm the apricot glaze over low heat or in the microwave.
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15
Using a pastry brush, lightly brush the top of the tart with the warm apricot glaze.
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16
Garnish with a few mint leaves.
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17
Sift together the confectioners' sugar, flour, and salt into a bowl.
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18
Place the butter in a food processor and process until smooth, about 15 seconds.
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19
Scatter the flour mixture over the butter, add the egg, and process just until the dough forms a mass; do not overmix.
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20
Turn the dough out onto the counter and divide it into 2 pieces.
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21
Shape each half into a disc, wrap in plastic wrap, and refrigerate.
