- 8
Ingredients
- Nonstick vegetable oil spray
- 1 3/4 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 1/4 teaspoons kosher salt
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, cut into 1-inch pieces
- 2/3 cup powdered sugar
- 1 Meyer lemon or thin-skinned regular lemon
- 1 cup sugar
- 3 tablespoons honey
- 1 tablespoon finely grated lemon zest
- 3 large eggs
- 2 large egg yolks
- 1/4 cup all-purpose flour
- 2 teaspoons cornstarch
- 1/4 teaspoon kosher salt
- 2/3 cup fresh lemon juice, preferably Meyer lemon
- A 9-inch-diameter springform pan
Preparation
Step 1
Coat springform pan with nonstick spray. Whisk flour, cornstarch, and salt in a small bowl; set aside. Place butter and powdered sugar in a food processor. Pulse until mixture is smooth. Add dry ingredients to food processor and pulse until mixture resembles medium-size pebbles (dough will not come together completely). Transfer dough to prepared pan. Using your fingers, press dough evenly onto bottom and 1 1/2 inches up sides of pan.
DO AHEAD: Crust can be prepared 1 day ahead. Cover and chill.
Using a mandoline, slice lemon into paper-thin rounds. Remove seeds. (If using a regular lemon, blanch slices in boiling water for 4 minutes, drain, and let cool before proceeding). Mix sugar, honey, and lemon zest in a medium bowl. Add lemon slices and toss to coat. Let sit until lemon is softened and sugar is dissolved, 30-45 minutes.
DO AHEAD: Lemon slice mixture can be made 1 day ahead. Cover and chill.
Place rack in upper third of oven; preheat to 325°. Bake crust until center is firm to the touch and edges are beginning to turn golden brown, 30-35 minutes.
When crust is almost done baking, whisk eggs and egg yolks in a medium bowl to blend. Whisk flour, cornstarch, and salt in a small bowl; add to egg mixture and whisk to combine. Whisk in lemon juice. Add lemon slice mixture; mix gently to combine.
Reduce oven temperature to 300°. Pour filling into hot crust. Bake until filling is set and slightly puffed around edges, 25-30 minutes. Transfer pan to a wire rack; let cool completely. Chill for at least 4 hours, then unmold. Serve cold.
DO AHEAD: Tart can be made 2 days ahead. Cover and keep chilled.