Caramelized Lemon Tart

Lemon tarts are seasonless, making this the ultimate year-round dessert.

Source

Martha Stewart Living, April/May 1992

Caramelized Lemon Tart

yield Makes one 12-inch tart

Ingredients

2 cups sugar, plus more for caramelizing top
1 cup freshly squeezed lemon juice, strained
12 large egg yolks
Zest of 2 lemons
1 cup (2 sticks) unsalted butter, cut into pieces
1 twelve-inch Pate Sucree, tart shell, baked and cooled

Directions

Step 1

Place sugar and lemon in a large stainless-steel bowl. Push yolks through a sieve into bowl, and whisk to combine.
Step 2

Set bowl over a pot of simmering water, and stir slowly until mixture thickens, 15 to 20 minutes. Cook 5 minutes more.
Step 3

Remove bowl from heat, and stir in zest. Stir in butter piece by piece until completely melted. Pour into cooled tart shell. Chill until firm, at least 1 hour.
Step 4

Preheat broiler. Remove outer ring from tart pan, and place pan on a large cookie sheet. Place outer ring upside down on top to protect pastry from burning.
Step 5

Sift a thin layer of sugar evenly over top, and place under broiler. Watch carefully; remove tart when top is evenly browned.

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Reviews (1)

TAmom

14 Apr, 2009
i followed this recipe to the letter

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