Caramelized Lemon Tart

By eveweb

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

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

Details

Servings 12
Adapted from marthastewart.com

Preparation

Step 1

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

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

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