I had high hopes for this recipe. It looked pretty until I cut into it, and then it was a big mess. I do a lot of baking and I'm not sure why this turned out the way it did. It was super sticky, the bottom crust stuck to the tart pan and the filling was too gooey. As far as the gooey-ness, maybe it needed longer to set. It also might need an additional egg yolk. As far as the stickiness, I think some of the filling seeped out to the bottom and sides, making it unusually sticky. I also think my lemon slices weren't quite thin enough because they were really chewy, although they were as thin as I could get them. Cutting them with a mandoline would probably be the best thing to do, but I don't have one. I needed more than 12 slices--it was more like 16 if you want it to look like the photo. I got a lot of good compliments from the people who ate it, but I was really disappointed with how it turned out.
Seriously Lemon Tart
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.
More From Cooking Light
- 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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