Lemon-Honey Tart With Salted Shortbread Crust

• 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" 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"-diameter springform pan

1. Coat springform pan with nonstick spray. Whisk flour, cornstarch, and salt in a small bowl; set aside. Place butter and powdered sugar in a food processor. Pulse until mixture is smooth. Add dry ingredients to food processor and pulse until mixture resembles medium-size pebbles (dough will not come together completely). Transfer dough to prepared pan. Using your fingers, press dough evenly onto bottom and 1 1/2" up sides of pan. DO AHEAD:
2. Using a mandoline, slice lemon into paper-thin rounds. Remove seeds. (If using a regular lemon, blanch slices in boiling water for 4 minutes, drain, and let cool before proceeding). Mix sugar, honey, and lemon zest in a medium bowl. Add lemon slices and toss to coat. Let sit until lemon is softened and sugar is dissolved, 30-45 minutes. DO AHEAD:
3. Place rack in upper third of oven; preheat to 325u0b0F. Bake crust until center is firm to the touch and edges are beginning to turn golden brown, 30-35 minutes.
4. When crust is almost done baking, whisk eggs and egg yolks in a medium bowl to blend. Whisk flour, cornstarch, and salt in a small bowl; add to egg mixture and whisk to combine. Whisk in lemon juice. Add lemon slice mixture; mix gently to combine.
5. Reduce oven temperature to 300u0b0F. Pour filling into hot crust. Bake until filling is set and slightly puffed around edges, 25-30 minutes. Transfer pan to a wire rack; let cool completely. Chill for at least 4 hours, then unmold. Serve cold. DO AHEAD:

vegetable oil spray, flour, cornstarch, kosher salt, unsalted butter, powdered sugar, lemon, sugar, honey, lemon zest, eggs, egg yolks, allpurpose, cornstarch, kosher salt, lemon juice

Taken from www.epicurious.com/recipes/food/views/lemon-honey-tart-with-salted-shortbread-crust-51140700 (may not work)