Makes one 11-to 12-inch tart Wash whole lemons and slice into thin slices, discarding the ends that have no pulp. Remove any seeds. Combine 2 cups sugar and the water and bring to a boil. Add the lemon slices and simmer until the lemon slices are slightly translucent and sweet, about 20 to 30 minutes. Carefully remove the candied lemon slices to a baking sheet to cool. Set aside. Preheat oven to 350 degrees. Combine the flour, salt, vanilla and remaining 1 cup sugar in the bowl of a food processor. Pulse to combine. Cut the chilled butter into pieces and add to the flour in the food processor. Pulse until the mixture is crumbly and the butter is the size of small peas. Press the mixture firmly into an 11- or 12-inch tart pan. Cover the dough with a piece of parchment paper and add about 1-1/2 cups dried beans or pie weights to hold the dough in place. Bake the tart shell for 10 to 15 minutes or until set. Remove the dried beans and parchment paper and continue baking for another 10 minutes or until golden brown. Cool completely on a wire rack. Combine the mascarpone cheese, cream, powdered sugar and lemon juice in a medium bowl and whip until the mixture is thick and smooth (should be the consistency of thick whipped cream). Taste and add more sugar or lemon juice if necessary. When the tart shell is completely cool, fill with the mascarpone filling. Garnish with the candied lemon slices. Chill well before serving. Recipe by: Bread and Ink Cafe, Portland, Oregon