Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Caramelized Lemon Tart 5.0 (1) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 22, 2021 Print Rate It Share Share Tweet Pin Email Servings: 8 Like a creme brulee, this dessert has crunchy caramelized sugar on top. But a silky lemon filling is below, chilled in a crisp tart shell made with pate sucree. Ingredients All-purpose flour, for work surface Pate Sucree Finely grated zest of 2 lemons, plus 1/2 cup fresh lemon juice, strained of seeds and pulp (about 2 lemons total) 1 cup granulated sugar, plus 2 to 3 tablespoons for caramelizing top 6 large egg yolks ½ cup (1 stick) cold unsalted butter, cut into small pieces Directions Preheat oven to 375 degrees. Turn out dough onto a lightly floured work surface; roll to 1/8 inch thick. Press into bottom and up sides of a 13 3/4-by-4 1/4-by-1-inch rectangular tart pan (pan should have a removable bottom); trim dough along rim. Refrigerate until cold, about 30 minutes. Line bottom with parchment paper; add pie weights. Bake shell until edges just turn golden, about 10 minutes. Remove weights and parchment; bake until golden brown, 10 to 12 minutes. Let cool completely on a wire rack. Put lemon juice and 1 cup sugar into a heatproof bowl. Pass yolks through a fine sieve into bowl; whisk to combine. Set bowl over a pan of simmering water; whisk until thick, about 10 minutes. Remove bowl from heat; stir in zest. Stir in butter, 1 piece at a time, until it melts. Pour filling into tart shell. Refrigerate, uncovered, until firm, about 2 hours. Place tart on a baking sheet. Remove sides from pan and place them upside down over sides of tart to prevent edges from burning. Sift 2 to 3 tablespoons sugar evenly over top of filling. Using a small butane kitchen torch, carefully caramelize sugar until it is deep amber. Tart can be stored in an airtight container at room temperature up to 1 day. Rate it Print