Rating: 3.5 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

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.

Recipe by Cooking Light November 2012

Gallery

Credit: Levi Brown; Styling: Tiziana Agnello

Recipe Summary test

Yield:
8 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • 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.

Chef's Notes

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

Nutrition Facts

295 calories; fat 8g; saturated fat 3.2g; mono fat 3.1g; poly fat 1g; protein 4.2g; carbohydrates 55.5g; fiber 1.1g; cholesterol 56mg; iron 0.4mg; sodium 317mg; calcium 20mg.
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