Whole lemon-lime tart
From Smitten Kitchen
1 partially baked gluten-free tart crust
1 1/2 c sugar
1 t vanilla
1 egg yolk
2 T cornstarch
3/4 stick butter, melted and cooled
optional: 1 T fresh lavender, chopped
Preheat the oven to 325. Slice the lime and lemon quarter into thin slices, then combine with sugar and pulse in the food processor until only little tiny pieces remain. Pulse in the vanilla, egg, and egg yolk. Pulse in the cornstarch and butter, and lavender if using, scraping down the sides at least once. Pour the filling into the tart crust, place pan on a cookie sheet (just in case), and bake for 20 minutes. Check to see that the top isn't browning too much (if it is, cover loosely with foil), then turn the heat up to 350 and bake another 20 minutes or so, until no longer wobbly in the middle. Cool, and dust with powdered sugar right before serving.
I will try this with other citrus fruits soon.