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Seriously Lemon Tart

Photo: Levi Brown; Styling: Tiziana Agnello
Yield 8 servings (serving size: 1 wedge)
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

Nutrition Information

  • calories 295
  • fat 8 g
  • satfat 3.2 g
  • monofat 3.1 g
  • polyfat 1 g
  • protein 4.2 g
  • carbohydrate 55.5 g
  • fiber 1.1 g
  • cholesterol 56 mg
  • iron 0.4 mg
  • sodium 317 mg
  • calcium 20 mg

How to Make It

  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.

Cook's Notes

This recipe originally ran in Cooking Light April, 1999 and was updated for the November, 2012 25th anniversary issue.