Whole Lemon Tart

washingtonpost.com

BarbWill

Instant Pot addict! Love to cook! Widowed and live in Sacramento, CA area!

measuring cup Servings: 8 (makes one 9-inch tart)

subheading: For the crust:

1 ½ cups (190 grams) all-purpose flour

⅓ cup (40 grams) confectioners' sugar

1 tablespoon finely grated lemon zest (from 1 large lemon)

¼ teaspoon fine sea salt

1 stick (115 grams/4 ounces) cold unsalted butter, cubed

1 large egg, cold

subheading: For the filling:

1 large lemon (about 160 grams)

1 large zested lemon (about 160 grams), from the crust above, white pith removed, sliced and seeded

1 ¼ cups (250 grams) granulated sugar

¼ teaspoon fine sea salt

1 stick (115 grams/4 ounces) unsalted butter, cold is fine

2 large eggs

1 large egg yolk

3 tablespoons (24 grams) cornstarch

Confectioners’ sugar, for serving

Directions at washingtonpost.com

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