I have since then made 2 tarts in less than a week. The kids love eating the lemon filling and leaving the crust for me since it has no lemon "jam". Kids?! Now it is sweet when using a Meyer lemon since those are not sour. If you like it tart, then use an Eureka or Lisbon lemon.
Ingredients for tart shell or use your own favorite recipe.
1 lemon, rinsed
1 1/2 cups sugar
1 large egg
1 large egg yolk
1 1/2 tbsp cornstarch
1 stick unsalted butter, melted and cooled
Preheat your oven at 325 and center the rack on the middle.
Put your partially baked tart shell on a cookie sheet and put aside.
Pour the lemon mixture into a bowl and whisk the egg and egg yolk together. Add the 1 1/2 tbsp cornstarch and cool melted butter. Notice the bowl? It's the one that I won from Adrienne (Thank you again!).
Pour the mixture into the tart shell but leaving 1/4" space from the top edge of your crust.
Bake the tart for 20 minutes. After the minutes are up, increase the oven to 350 and bake an additional 15-20 minutes. It will start bubbling and get a light brown at the top. When the baking is done, make sure it is set by gently giggling it and nothing is sloshing about.
Cool of a baking rack for for 15-20 minutes or you will burn your tongue.
My family loved it so much that I made a second tart a few days after the first one was gone. I tweaked my baking time since my oven heats quickly and it browned my tart a bit too much for my liking. I also had some leftover filling since my tart shell shrunk.