Lemon Creme Brulee Tart
- Ready In:
- 5hrs
- Ingredients:
- 14
- Serves:
-
8
ingredients
-
CRUST
- 1 cup all-purpose flour
- 1⁄4 cup powdered sugar
- 1 pinch salt
- 6 tablespoons chilled unsalted butter, cut into 1/2 inch cubes
- 4 teaspoons chilled whipping cream (or more)
- 1 egg white, beaten to blend
-
FILLING
- 3⁄4 cup sugar, plus
- 2 tablespoons sugar
- 3⁄4 cup whipping cream
- 4 large egg yolks
- 2 large eggs
- 1⁄2 cup fresh lemon juice
- 1 tablespoon finely grated lemon zest (packed)
- lemon slice (to garnish) (optional)
directions
- For crust: Combine flour, sugar and salt in processor.
- Blend 5 seconds.
- Using on/off turns, blend in butter until coarse meal forms.
- Add 4 teaspoons cream.
- Using on/off turns, blend until moist clumps form, adding more cream by teaspoonfuls if dough is dry.
- Gather dough into ball; flatten into disk.
- Wrap and chill at least 2 hours.
- Preheat oven to 350°F.
- Roll out dough on floured surface to 12-inch round.
- Transfer to 9-inch diameter tart pan with removable bottom.
- Roll overhand in, pressing to form double thick sides.
- Bake crust until golden, pressing with the back of fork if crust bubbles, about 18 minutes (small cracks may appear).
- Brush inside of hot crust twice with egg white.
- Maintain oven temperature.
- For filling: Whisk 3/4 cup sugar, cream, yolks, and eggs in bowl to blend well.
- Mix in lemon juice and lemon peel.
- Pour filling into warm crust.
- Bake until filling is slightly puffed at edges and set in center, about 30 minutes.
- Cool completely about 1 hour.
- Preheat broiler.
- Place tart on baking sheet.
- Cover edge of crust with foil to prevent burning.
- Sprinkle tart with 2 tablespoons sugar.
- Broil tart until sugar melts and caramelizes, turning sheet for even browning, about 2 minutes.
- Transfer tart to rack.
- Cool until topping is crisp, about 1 hour.
- Push tart bottom up, releasing tart.
- Place on platter, garnish with lemon slices, if desired, and serve.
Questions & Replies

Got a question?
Share it with the community!
Reviews
-
I think the first reveiwer must have had a brain-fade somewhere along the line, because this is a fantastic recipe! Originally from Bon Appetit magazine, I've made this tart for numerous dinner parties ever since it was first published - always to rave reviews! Thanks for taking the time to post this excellent recipe.
-
I'm not sure what the other reviewer did wrong, but this was definitely not dry and tastless. If done properly you will be rewarded with a lucious, delicious tart with a beautiful lemon flavour. I did everything exactly as the recipe required and was very pleased with the results. I am very glad I was able to look past the negative review and tried this recipe. I highly recommend it to anyone that wants a special dessert. You WILL NOT be dissappointed!
RECIPE SUBMITTED BY
MarieRynr
Chester, 0