Caramelized Lemon Tart

READY IN: 2hrs 20mins




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