Whole Meyer Lemon Tart

Place all-purpose flour, powdered sugar, and 1g fine sea salt into the bowl of a food processor and pulse briefly to combine.

Scatter cold cubed unsalted butter over the flour mixture and pulse in 1-second bursts until the mixture resembles coarse sandy breadcrumbs with no butter pieces larger than a pea.

Whisk egg yolk and ice-cold water together, drizzle into the flour-butter mixture, and pulse just until large clumps form and the dough holds together when squeezed.

Turn the dough out onto a sheet of plastic wrap, press it into a smooth flat disc 2 cm thick, wrap tightly, and refrigerate for 1 hour to relax the gluten.

Preheat the oven to 175°C (350°F) with a rack set in the center position.

Roll the chilled dough on a lightly floured surface using a rolling pin into a 28 cm circle about 3 mm thick, then transfer it gently into a 23 cm fluted tart pan with a removable bottom, pressing firmly against the base and sides.

Trim the excess dough flush with the rim of the pan and prick the bottom all over with the tines of a fork.

Line the pastry shell with a sheet of crumpled parchment paper, fill to the top edge with pie weights, and bake at 175°C (350°F) for 15 minutes.

Carefully lift out the parchment paper and pie weights, return the shell to the oven, and bake for an additional 10 minutes at 175°C (350°F) until the base is pale gold and completely dry, then place the pan on a wire cooling rack.

Reduce the oven temperature setting to 160°C (320°F).

Slice the ends off the Meyer lemons on a cutting board using a chef's knife, cut each lemon into thin wedges, and meticulously pick out and discard every seed, ensuring an edible yield of approximately 215g.

Place the de-seeded Meyer lemon wedges and granulated sugar into the clean bowl of the food processor and process on high speed until completely pureed and glossy.

Add whole eggs, lukewarm melted unsalted butter, cornstarch, vanilla extract, and 1g fine sea salt to the lemon puree, then blend on medium speed until smooth and fully emulsified.

Set a fine-mesh sieve over the par-baked tart shell and pour the custard through it, pressing gently with a spatula to strain out any coarse residual fibers, then spread the surface level.

Bake the tart at 160°C (320°F) for 30 to 35 minutes until the perimeter is set, the center maintains a gentle slight wobble when nudged, and an instant-read digital thermometer inserted into the center reaches at least 71°C (160°F) to ensure egg safety.

Transfer the tart in its pan to a wire cooling rack and allow it to cool undisturbed at room temperature for 1 hour.

Transfer the cooled tart to the refrigerator to chill for at least 1 hour until the custard is firmly set, then gently push up the removable bottom of the tart pan to unmold, dust lightly with powdered sugar if desired, and slice.