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.
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
How to Make It
Preheat oven to 450°.
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.
Reduce oven temperature to 350°.
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.
Broil about 1 minute or until lightly browned. Cool on wire rack 1 hour. Chill 4 hours or until set.
This recipe originally ran in Cooking Light April, 1999 and was updated for the November, 2012 25th anniversary issue.