I was intrigued by this recipe because it calls for a whole lemon. Well, you should take out the seeds first.
The crust couldn't have been simpler. It's basically a cookie crust that gets pressed into the tart pan. Dorie recommended the almond version, but I went with the regular version.
I'd read that some of the other bakers found the tart to be too bitter because of the pith from the lemon. Some recommended blanching it. I peeled my lemon into fairly thick slabs. Then I cut away a decent portion of the pith and followed the rest of the recipe from there. To finish it off, I dusted it with powdered sugar.
The end result was very good. It was just lemony enough with a touch of sweetness. I'm pretty sure that this will go into rotation. I wonder what it would be like with an orange or a lime instead....
Thank you to Babette of Babette Feasts for choosing such a bright, summery dessert. Go check out her blog for the recipe. Or better yet, go buy the book and bake along!