I took the recipe from Smitten Kitchen. There are two cool things about this tart; one, the crust is frozen before baking to reduce chances of shrinkage and two, you use the entire lemon (minus the seeds). I was definitely skeptical, but the results were delicious!
Minimal shrinkage on the tart shell and proof you put the whole lemon into the filling!
Best to bake on a cookie sheet covered in parchment or a silicone mat!
Final product just missing a dusting of icing sugar...delicious!
Happy Monday everyone:)