Seriously Lemon Tart

Photo: Levi Brown; Styling: Tiziana Agnello

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.

Yield: 8 servings (serving size: 1 wedge)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

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

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

Preparation

  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.
Note:

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

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