Caramelized Lemon Tart

Submitted by patti k.

"A Swedish dessert found on epicurious. The top of this tart can be caramelized brulee style or simply sprinkled with powdered sugar. Prep time does not include 3 hours chilling prior to serving."

 

• Ready In: 2hrs 20mins
• Ingredients: 14
• Serves: 6

ingredients

• Crust

• 236.59 ml all-purpose flour
• 29.58 ml all-purpose flour
• 59.14 ml sugar
• 1.23 ml salt
• 103.53 ml chilled unsalted butter, cut into 1/2-inch pieces
• 1 egg yolk
• 14.79 ml ice water

• filling

• 4 large eggs
• 236.59 ml sugar
• 29.58 ml sugar
• 157.80 ml whipping cream
• 118.29 ml fresh lemon juice
• 1 vanilla bean, split lengthwise
• powdered sugar

directions

1. for crust: Combine flour, sugar and salt in processor.
2. Add butter; cut in using on/off turns until mixture forms coarse crumbs.
3. Mix yolk and ice water in small bowl.
4. Add to crumb mixture; process until dough begins to clump together.
5. Press over bottom and up sides of 9-inch tart pan with removable bottom.
6. Trim edges.
7. Pierce crust all over with fork.
8. Chill 30 minutes.
9. Preheat oven to 350°F
10. Line crust with foil.
11. Fill with dried beans or pie weights.
12. Bake until crust is set, about 20 minutes.
13. Remove foil and beans.
14. Continue baking until pale golden, pressing with back of fork if crust bubbles, about 20 minutes longer.
15. Transfer crust to rack.
16. Maintain oven temperature.
17. for filling: Whisk eggs, 1 cup plus 2 tablespoons sugar, cream and lemon juice in large bowl.
18. Scrape in seeds from vanilla bean; whisk to blend well.
19. Pour filling into tart shell.
20. Bake tart until filling is set, about 40 minutes.
21. Transfer tart to rack and cool.
22. Refrigerate until cold, at least 3 hours or overnight.
23. Preheat broiler.
24. Sift powdered sugar over tart.
25. Broil until caramelized, watching closely, about 1 minute.
26. Refrigerate tart 15 minutes.
27. Remove tart pan sides.
28. Transfer tart to platter.

Reviews

[Stephanie Y.]

Amazing!!!! A nice tart ending to any meal. With just the smallest bite your mouth fills with lemony goodness. Make sure you caramelize the top it gives it a bit of a crunch to contrast with the creaminess. Yes, I will surely be making this again!

 

[CookingONTheSide]

This came out perfect! My mother really loves lemon desserts so I made this for her when she came to visit this weekend. She raved about it and she is not always easy to please. I will definitely be making this again! Made for ZWT3 2007.

 

[Um Safia]

Reviewed for ZWT III. I would have loved to have eaten this tart with caramelised top but my husband and his brother got to it before I had the chance to get it caramelised! Only one piece remained in my fridge - it was SUPERBLY DELICIOUS though! I found it very easy to make and can't wait to try it again - DH has been warned not to touch this time :D