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