In a bowl of a food processor add lemon slices, sugar, and butter.
Process together until completely smooth. Scraping down the sides when needed.
Add in eggs, cornstarch, and kosher salt and process until combined and smooth.
Carefully pour the lemon mixture into the crust. Be careful to not fill the crust over the top or it will not remove correctly.
Add tart to a baking sheet and bake for about 35 minutes until the filling is set and the center of the tart is just slightly jiggly. The top should also be a light golden color.
Let the tart completely cool before popping it out of the tart mold.
Serve room temperature lightly sprinkled with powdered sugar.