Whole-Lemon Tart (Tarte Au Citron)

1. 1

   Center a rack in the oven and preheat the oven 325 degrees F (165 C). Line a trimmed baking sheet with parchment paper and put the tart shell on the sheet.

2. 2

   Slice the lemon into thin wedges, remove the seeds, and toss the lemon and sugar into the container of a blender or food processor. Blend or process, scraping down the sides of the container as needed, until the lemon is thoroughly pureed and blended with the sugar, 1 to 2 minutes. Turn the mixture into a bowl and, using a whisk, gently stir in the whole egg and the yolk, followed by the cornstarch and melted butter. Pour the filling into the crust.

3. 3

   Slide the baking sheet into the oven and bake the tart for 20 minutes. Increase the oven temperature to 350 degrees F (180 C) and bake for another 15 to 20 minutes, or until the filling is bubbling and lightly browned. Transfer the tart, still on the baking sheet, to a cooling rack and allow it to cool for at least 20 minutes before removing it from the pan. The tart is ready to be served when it reaches room temperature.

* Per serving · 4 servings · Values may vary.