Preheat the oven to 350°F (180°C). Roll out the pie crust and line a 9-inch tart pan with it. Line the crust with parchment and fill with pie weights. (I use lentils or beans)

Blind bake the crust for 20 minutes. Remove the pie weights and parchment paper and let the crust bake for another 5-10 minutes to let the bottom bake.

Prepare the filling: Half and quarter the whole, washed lemon, and remove and discard any pits you see. Add the lemon, sugar, and butter in a food processor and process until very smooth, roughly 4-5 minutes. (see video above for step by step instructions)

To the food processor, add the eggs, yolk, cornstarch, lemon juice, and salt and process until combined.

Pour the filling into the pre-baked crust, place on a baking sheet, and bake until the filling is set but still slightly jiggly when tapped, about 35-40 minutes.

Let cool for at least two hours, or until it has cooled to room temperature. Serve with freshly whipped cream.

Store, covered in the refrigerator for up to 2 days.