whole lemon tart

Submitted By: ChefCook           




whole lemon tart


  • 1 partially baked 9-inch
  • , 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

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