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Lemon-Honey Tart with Salted Shortbread Crust
Ingredients
  • subheading: Crust:
  • Nonstick vegetable oil spray
  • 1 ¾ cups all-purpose flour
  • 2 tablespoons cornstarch
  • 1 ¼ teaspoons kosher salt
  • ¾ cup (1 ½ sticks) unsalted butter, room temperature, cut into 1" pieces
  • ⅔ cup powdered sugar
  • subheading: Filling and assembly:
  • 1 Meyer lemon or thin-skinned regular lemon
  • 1 cup sugar
  • 3 tablespoons honey
  • 1 tablespoon finely grated lemon zest
  • 3 large eggs
  • 2 large egg yolks
  • ¼ cup all-purpose flour
  • 2 teaspoons cornstarch
  • ¼ teaspoon kosher salt
  • ⅔ cup fresh lemon juice, preferably Meyer lemon
  • Special equipment: A 9"-diameter springform pan
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