I studied in Paris my junior year of college and became obsessed with the individual-sized tarts citrons that were available in every patisserie. When I came home and couldn't get my daily lemon fix, my friend Gabi passed along her recipe for a larger lemon tart, which I've modified over the years to make even more deliciously lemony. The hardest part about making it is resisting the urge to eat the entire thing.

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