Ingredients
- 1 1/2 lemons, scrubbed and dried
- 1 1/2 cups sugar
- 1 large egg, room temperature
- 2 lare egg yolks, room temp
- 1 1/2 tbsp cornstarch
- 1/2 c. heavy cream
- 1/2 stick unsalted butter, melted and cooled
- 1 9-inch tart shell made with Dorie's Sweet Tart Dough with Nuts, partially baked and cooled
- Whipped cream, creme fraiche or confectioners' sugar for garnish
Preparation
Step 1
Getting Ready: Center a rack in the oven and preheat the oven to 325 degrees F. Place tart pan on baking sheet lined with parchment or silicone mat.
Slice whole lemon in half and pull out seeds from it and the half. Then cut lemons into small pieces.
Filling is best made in a blender, but you can use a food processor. Take care to work ingredients until they are smooth and to scrape down sides of bowl often. Put lemons and sugar in blender or processor and pulse, blend and scrape down sides until you have smooth mix. Add remaining filling ingredients and pulse and blend until filling is homogeneous. Rap bowl on counter several times to de-bubble filling as much as possible, and pour it into partially baked crust.
Very carefully--tart shell will be full--transfer baking sheet to oven. Bake 20 minutes, then increase oven temp to 350 degrees F and bake tart for an additional 25 to 30 minutes. (total time is 45 to 50 minutes). Don't be alarmed when filling starts to bubble up. (It might even bubble over edge of tart--that's okay.) When tart is properly baked, it shuld be set, although perhaps still shaky in center, and most of top will have formed a light sugary crust.
Transfer tart pan to cooling rack and let cool to room temperature. Chill, if you'd like, before serving with cream or dusting of confectioners' sugar.