Lemon tarts are perennially popular, and this brƻlƩed one has garnered most-favored-dessert status among Martha Stewart Living readers since it was first published in the magazine back in 1992. With its caramelized top, vibrant filling, and buttery crust, the eye- and palate-pleasing tart is sure to garner more rave reviews for many years to come. You can also make it in an 8-inch round tart pan.
Recipe information
Yield
makes one 14-by-4-inch tart
Ingredients
Preparation
Step 1
Preheat oven to 375Ā°F. On a lightly floured surface, roll out dough 1/8 inch thick. Press into bottom and up sides of a 14-by-4-inch rectangular tart pan with a removable bottom. Pierce bottom of shell all over with a fork. Trim excess dough flush with rim. Refrigerate or freeze until firm, about 30 minutes.
Step 2
Line shell with parchment; fill with pie weights or dried beans. Bake shell until edges just turn golden, about 15 minutes. Remove weights and parchment; bake until golden brown, 10 to 12 minutes more. Let cool completely on a wire rack.
Step 3
Whisk together yolks, zest, juice, and 1 cup sugar in a heavy saucepan. Bring to a simmer, whisking constantly. Cook until mixture is thickened, and bubbles appear around edges, 8 to 10 minutes. Strain through a fine sieve into a bowl. Whisk in butter, one piece at a time, until completely smooth. Pour filling into crust. Refrigerate, uncovered, until set, about 2 hours.
Step 4
Just before serving, sift remaining 2 to 3 tablespoons sugar evenly over top of filling. Carefully caramelize sugar with a handheld kitchen torch (or under a broiler) until deep amber. Tart is best eaten the day it is made, but can be stored in an airtight container at room temperature up to 1 day.
