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Whole Lemon Tart

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1 partially baked 9-inch Great Unshrinkable Tart Shell, or your favorite sweet tart shell

1 average-sized lemon (about 4 1/2 ounces; 130 grams), rinsed and dried*

1 1/2 cups (300 grams) sugar

1 stick (4 ounces or 115 grams) unsalted butter, cut into chunks

4 large eggs

2 tablespoons (14 grams) cornstarch

1/4 teaspoon table salt

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