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.

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Recipe Summary

Yield:
Makes one 12-inch tart
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Ingredients

Ingredient Checklist

Directions

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

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

  • 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.

  • 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.

  • Sift sugar evenly over top, and place under broiler. Watch carefully; remove tart when top is evenly browned.

Reviews (1)

16 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 0
Rating: Unrated
04/14/2009
i followed this recipe to the letter