Whole Lemon Tart from Smitten Kitchen

whole lemon SK-1

Whole Lemon Tart
Source: Smitten Kitchen

This tart is super easy to make because you can blend everything in the blender. They are more eggy and less lemony compared to the whole lemon bars from David Leibovitz (my version here), though it probably depends on the size of your lemon. I used a Meyer lemon. I used a tart dough recipe from Tartine that I had left over from a previous project, but Smitten Kitchen’s suggestion looks great as well.

Makes about: one 9inch tart
Prep time: 10 mins (not including tart dough time)
Bake time: 35-40 minutes

Tart dough-your choice.
1 lemon, rinsed and dried.
1 ½ cups sugar
1 stick butter
4 large eggs
2 tbsp cornstarch
¼ tsp salt.

Special equipment
Blender. Tart pan.

1. Preheat oven to 350F.
2. Prepare tart dough and pan.
3. Cut lemon into thin slices.
4. Put lemon, sugar, butter, eggs, cornstarch, and salt in blender. Blend until completely smooth.
5. Pour mixture into tart dough.
6. Bake 35-40 minutes or until tart has set.
7. Let cool before serving.

whole lemon sk 2


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