Whole Lemon Tart

Bitter citrus pith rarely has a use but in this recipe brings the perfect balance to an otherwise sweet dessert. 

1 cup all-purpose flour 
½ cup sliced almonds, toasted 
1¾ cup sugar, divided use 
14 Tbsp unsalted butter, cut into ½"cubes, divided use 
½ tsp sea salt, divided use 
2 to 3 Tbsp cold water 
1 large Meyer lemon 
4 large eggs 
2 Tbsp cornstarch 
Powdered sugar 

Heat oven to 350°F. Add flour, almonds, ¼ cup sugar, 6 Tbsp butter and ¼ tsp salt to food processor. Cover and pulse until blended. Gradually add water, 1 tablespoon at a time, pulsing until mixture forms a soft dough. Press onto the bottom and up the sides of a greased 9" tart pan with a removable bottom. Prick dough all over with a fork. Freeze until very firm, 20–30 minutes. Bake until golden brown, about 30 minutes. Cool on a wire rack. 

Slice lemon into thin wheels and remove any seeds. Add remaining 8 Tbsp cubed butter to food processor with lemon slices and sugar. Process, scraping down the sides of the container as needed, until lemon is thoroughly blended. Add eggs, cornstarch and remaining ¼ tsp salt and pulse until batter is smooth. 

Pour lemon mixture into prepared tart shell. Bake until filling is set, 35 to 40 minutes. Let cool on rack, dust with powdered sugar, remove tart from mold and serve.