So I loved this tart but it was too overwhelming for the rest of my family (husband, teenager & twin 7yr olds). It's definitely a recipe for someone who loves lemon! Based on other review, I let mine chill over-night and it set perfectly & wasn't an ooey-gooey mess. Next time I make it I will eliminate almost all the lemons slices with the exception of maybe 3-4 to place in center for prettiness. My family hated biting into those & I did use the lowest setting on my mandolin to get paper thin lemon slices. I'll also be sure to serve with a scoop of vanilla ice cream to help cut the tartness. After these adjustments they still don't like the tart it won't get made again.
Seriously Lemon Tart
Photo: Levi Brown; Styling: Tiziana Agnello
More From Cooking Light
Amount per serving
- Calories: 295
- Fat: 8g
- Saturated fat: 3.2g
- Monounsaturated fat: 3.1g
- Polyunsaturated fat: 1g
- Protein: 4.2g
- Carbohydrate: 55.5g
- Fiber: 1.1g
- Cholesterol: 56mg
- Iron: 0.4mg
- Sodium: 317mg
- Calcium: 20mg
- 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
- 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.
- Preheat broiler.
- 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.
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