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whole lemon tart
- 1 partially baked 9-inch
- , 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
Directions:View on Smitten Kitchen
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