0.8 cup butter unsalted cut into 1" pieces room temperature ()
Equipment
food processor
bowl
frying pan
oven
whisk
wire rack
mandoline
springform pan
Directions
Coat springform pan with nonstickspray.
Whisk flour, cornstarch, and saltin a small bowl; set aside.
Place butter andpowdered sugar in a food processor. Pulseuntil mixture is smooth.
Add dry ingredientsto food processor and pulse until mixtureresembles medium-size pebbles (dough willnot come together completely).
Transferdough to prepared pan. Using your fingers,press dough evenly onto bottom and1 1/2" up sides of pan. DO AHEAD: Crust canbe prepared 1 day ahead. Cover and chill.
Using a mandoline,slice lemon into paper-thin rounds.
Removeseeds. (If using a regular lemon, blanchslices in boiling water for 4 minutes, drain,and let cool before proceeding).
Mix sugar,honey, and lemon zest in a mediumbowl.
Add lemon slices and toss to coat.
Let sit until lemon is softened and sugaris dissolved, 30-45 minutes. DO AHEAD:Lemon slice mixture can be made 1 dayahead. Cover and chill.
Place rack in upper third of oven; preheatto 325°F.
Bake crust until center is firm tothe touch and edges are beginning to turngolden brown, 30-35 minutes.
When crust is almost done baking, whiskeggs and egg yolks in a medium bowl toblend.
Whisk flour, cornstarch, and salt ina small bowl; add to egg mixture and whiskto combine.
Whisk in lemon juice.
Addlemon slice mixture; mix gently to combine.
Reduce oven temperature to 300°F.
Pourfilling into hot crust.
Bake until filling is setand slightly puffed around edges, 25-30minutes.
Transfer pan to a wire rack; let coolcompletely. Chill for at least 4 hours, thenunmold.
Serve cold. DO AHEAD: Tart can bemade 2 days ahead. Cover and keep chilled.
