Whole Lemon Tart
Photo © Deb Perelman
- 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
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Lemon (about 4 1/2 ounces, average-sized (1)
- Cooking & Baking
- Cornstarch (2 tablespoons)
- Sugar (1 1/2 cups)
- Table salt (1/4 teaspoon)
- Dairy
- Butter, unsalted (1 stick)
- Refrigerated
- Eggs, large (4)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published February 4, 2009 (4 years ago).
61 people saved this recipe.
