Lemon Shaker Tart

1. Prepare the Crust

Preheat your oven to 350°F. In a medium bowl, combine the all-purpose flour, confectioners' sugar, and kosher salt. Pour in the melted unsalted butter and mix until you have a crumbly dough. Press the mixture evenly into the bottom and up the sides of a 9-inch tart pan. Bake for 15 to 20 minutes, until the edges are pale golden brown and the bottom is baked through.

2. Prepare the Lemon Mixture

While the crust is baking, take a thinly sliced lemon, removing any seeds, and toss it with granulated sugar and fresh lemon juice in a medium bowl. Let this mixture sit for about an hour to allow the sugar to dissolve and the lemon slices to absorb the sweetness, balancing their natural tartness.

3. Make the Filling

Whisk together the egg yolks, eggs, flour, and kosher salt in a separate medium bowl until smooth. Mix this egg mixture with the lemon slices and their syrupy juice. Pour the combined lemon filling into the prepared crust.

4. Bake the Tart

Return the tart to the oven and bake for another 15 to 20 minutes. The tart is ready when the edges are set and the center no longer jiggles. Allow the tart to cool completely, which will let the custard fully set, providing a creamy texture that complements the bright, tangy flavor.