Simply Divine Whole Lemon Tart

Lemon tarts hold a special place in the hearts of pastry enthusiasts, revered for their bright, tangy flavors and delicate textures. Crafting the perfect lemon tart is often considered a culinary feat, with enthusiasts obsessing over every detail to achieve pastry perfection. And while I may jest (just a little), those who have savored a truly exceptional lemon tart understand the allure and the reverence it commands. Indeed, a superb lemon tart has the power to captivate the senses and leave a lasting impression.

Among the myriad variations of lemon tarts, each with its own unique twist, I have a personal favorite that never fails to delight. It's a marvel of simplicity, yet its flavor complexity is utterly sublime. Made with just one humble ingredient — a whole lemon, peel, pith, and all — this tart showcases the essence of citrus in its purest form. Whether you opt for luscious Meyer lemons or their more common counterparts, the result is equally dazzling.

What makes this recipe truly remarkable is its minimal grocery list; aside from the lemon, it calls for basic pantry staples such as butter, sugar, and eggs, along with a prebaked tart shell. Yet, when these humble ingredients come together in harmony, the result is nothing short of extraordinary. With each bite, you'll marvel at how so much flavor can emanate from so little.

This whole lemon tart holds a special place in my recipe repertoire, and every time I make it, I'm reminded of its effortless elegance and irresistible allure. The streamlined process, now simplified with the convenience of a food processor, ensures that you'll have this delectable dessert ready in no time — perfect for any occasion, from intimate gatherings to lavish dinner parties.

So, if you're seeking a dessert that promises to impress with minimal effort, look no further than this simply divine whole lemon tart. But fair warning: once you've experienced its enchanting flavors, you may find yourself making it again and again, wondering why you ever waited so long to indulge in its citrusy delights.

Whole Lemon Tart

Ingredients

• 1 partially baked 9-inch Great Unshrinkable Tart Shell, 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

Instructions

1. Preheat the oven to 350°F (175°C). Place the tart shell on a baking sheet, optionally lined with foil or parchment paper for easy cleanup.
2. Cut the lemon in half and assess the thickness of the white ring of the skin. If it appears thick (about 1/4-inch or larger), remove the skin from one half of the lemon. If it looks normal or not especially thick, proceed without removing the skin. Slice the lemon halves into thin wheels, removing any seeds.
3. In a food processor, combine the lemon rounds (with or without skin), sugar, and chunks of butter. Process until the lemon is thoroughly pureed, scraping down the sides of the container as needed.
4. Add the eggs, cornstarch, and salt to the lemon mixture in the food processor. Pulse until the batter is smooth.
5. Pour the batter into the prepared tart shell, filling it completely. If there is excess batter, avoid pouring it past the top of the crust.
6. Bake for 35 to 40 minutes, or until the filling is set. You can test this by gently bumping the pan; the filling should jiggle slightly.
7. Once set, the tart will start to get very light brown on top. Remove from the oven and let cool on a rack.
8. Once cooled, unmold the tart pan and serve. For best results, chill the tart completely before serving, making it a convenient dessert to prepare in advance.

*Note: While Meyer lemons are suitable for this recipe, standard grocery store lemons (Eureka variety) offer a sharper, less floral intensity, which the author prefers for this tart.