Name: Lemon-Honey Tart with Salted Shortbread Crust
Yield: 8 to 10 Servings
Ingredients: Nonstick vegetable oil spray; 1 3/4 cups all-purpose flour; 2 tablespoons cornstarch; 1 1/4 teaspoons kosher salt; 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, cut into 1-inch pieces; 2/3 cup powdered sugar; 1 Meyer lemon or thin-skinned regular lemon; 1 cup sugar; 3 tablespoons honey; 1 tablespoon finely grated lemon zest; 3 large eggs; 2 large egg yolks; 1/4 cup all-purpose flour; 2 teaspoons cornstarch; 1/4 teaspoon kosher salt; 2/3 cup fresh lemon juice, preferably Meyer lemon; A 9-inch-diameter springform pan

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Romulo Yanes

As a rule, every dough you make should contain salt--it complements the sweetness in your filling--and this buttery shortbread is no exception. Using salt in the crust and the filling helps create balance among the sweet, the bitter (from the lemon peel), and the acidic notes (from the fresh lemon juice).

Recipe notes