Rustic Lemon Tart

• 4 eggs
• 3/4 cup sugar
• 13 cup fresh lemon juice
• 5 tablespoons sweet butter, melted and cooled
• 1 whole lemon
• Pastry for a 9-inch tart
• 2 tablespoons orange or lemon marmalade
• 3/4 cup heavy cream, whipped

1. Preheat oven to 425 degrees.
2. Beat the eggs with the sugar and lemon juice.
3. Stir in the melted butter.
4. Peel all the skin and pith from the lemon, exposing the flesh.
5. Cut six thin slices from the widest portion and remove the seeds.
6. Roll the pastry into a 12-inch circle and fit it into an 8-inch round tart pan, allowing the excess to hang over the sides.
7. Spread with the marmalade.
8. Pour the lemon mixture in and float the lemon slices on top.
9. Fold the excess pastry gently over the edge of the filling, pleating it randomly as you go, to form a rough border about two inches wide.
10. Place in the oven and bake for about 40 minutes, until the pastry has browned and the filling is fairly firm.
11. Serve with whipped cream.

eggs, sugar, lemon juice, sweet butter, lemon, pastry, orange, heavy cream

Taken from cooking.nytimes.com/recipes/10934 (may not work)