Okay, I love this recipe but couldn't really believe that it called for whole lemons! I wonder how common this is? Yesterday David Lebovitz posted a lemon tart recipe in which he used only lemon zest and lemon juice -- http://www.davidlebovitz.com/archives/2009/05/tart_au_citron_french_lemon_tart.html. His recipe made a point of using unsprayed lemons. I can hardly believe that any fruit is brought to market without being sprayed with all the creepy crawlers and insects in the warm climates where they grow. I used my supermarket lemons and scrubbed them with warm soapy water and a good brush -- making sure to remove the green Sunkist ink!
This was the last recipe I made during my marathon baking day for my friend's wake last week -- Tiramisu cake, peanut butter cookies and then this tart. The fact that tart crust was pressed in rather than rolled out, saved a ton of time and anguish. I finished off the tart with powdered sugar rather than creme fraiche. The recipe can be found at http://www.ayearfromoakcottage.com/.