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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Fresh lemons are a must in this tart, which uses lemon sections and packs an intense lemon pucker. To get that crispness in the brown-sugar topping, place the tart under a broiler flame-but briefly. Watch it carefully because sugar can burn easily. Ingredients:
cooking spray |
1/2 (14.1-ounce) package refrigerated pie dough (such as pillsbury) |
1 1/2 cups granulated sugar |
2 teaspoons grated lemon rind |
1 cup lemon sections (about 4 large lemons), seeds removed |
1/2 teaspoon salt |
3 large egg whites, lightly beaten |
2 large eggs, lightly beaten |
12 very thin lemon slices |
2 tablespoons brown sugar |
Directions:
1. Preheat oven to 450°.
2. Coat the bottom of a 9-inch round removable-bottom tart pan with cooking spray. Press dough into bottom and up sides of pan. Line bottom of dough with a piece of aluminum foil; arrange pie weights or dried beans on foil. Bake at 450° for 5 minutes. Remove the pie weights and foil. Bake an additional 5 minutes. Cool on a wire rack.
3. Reduce oven temperature to 350°.
4. Combine granulated sugar, lemon rind, lemon sections, and salt in a medium nonaluminum saucepan, and cook 4 minutes over medium heat or until sugar dissolves. Combine the egg whites and eggs in a large bowl, stirring well with a whisk. Gradually add hot lemon mixture to egg white mixture, stirring constantly with a whisk, and pour into prepared piecrust. Arrange lemon slices on custard; bake at 350° for 10 minutes. Sprinkle with brown sugar. Bake an additional 10 minutes. Remove from oven.
5. Preheat broiler.
6. Broil about 1 minute or until lightly browned. Cool on wire rack 1 hour. Chill 4 hours or until set.
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