Caramelized Lemon Tart

With the warm weather under way I am in the mood for light fruity desserts. One of my favorites is the classic lemon tart. A delicious lemon curd is spread on a light crust and caramelized under the broiler to form a crisp, crackled crust. I love the way it tastes like lemonade in a pie. This can also easily be made with limes. Happy Summer! —

2 1/2 cups all-purpose flour

1/4 cup sugar

1 pinch salt

1 cup cold unsalted butter, cut into
pieces

2 large egg yolks, lightly beaten

2 to 4 tablespoons of ice water

6 large egg yolks

2 lemons, zested and juiced

1 stick cold unsalted butter, cut
into pieces

1. For the Crust: Add
the flour, sugar and salt to a food processor and pulse until combined. Then
add the butter and pulse the mixture again until it resembles a coarse meal.
Add the egg yolks and drizzle the ice water over the mixture and pulse until
the dough begins to come together. If dough is a little dry add a touch more
water. Pat the dough into a round that is 1 inch thick, wrap it in plastic
dough and chill it in the refrigerator for at least 2 hours, or up to 2 days.

2. To Bake the Crust:
Preheat the oven to 375F. Roll the dough to 1/8 inch thick and press it into
an 8-inch round tart pan, trimming the edges as necessary. Chill the dough for
about 30 minutes, or until firm. Add some pie weights or dried beans on top of
the crust and bake it until the edges turn golden, about 15 minutes. Remove the
weights and bake the crust for another 10 to 12 minutes, then let it cool completely
on a wire rack.

3. For the Filling:
Place the yolks, lemon zest, lemon juice and 1 cup of sugar in a small saucepan
and bring the heat to medium. Whisk the ingredients constantly and cook until
the mixture is thickened and a little bubbly. About 8 to 10 minutes. The
mixture will thicken up just toward the end of the 8 minutes, it happens very
quickly. Do not leave the mixture unattended or it could curdle! Pour the
thickened mixture through a fine mesh sieve to strain out any lumpy bits and
zest. Stir the cold butter pieces until the mixture until the lemon becomes
thick, smooth and glossy. Pour the lemon filling into the cooled crust and
refrigerate it, uncovered, for at least 2 hours. Or until set.

4. Right before
serving, turn on the broiler. Scatter the remaining 2 tablespoons of sugar on
top of the filling and place it under the broiler for about 2 to 3 minutes. The
top will turn a caramel colored brown and will get a little bubbly. Do not let
it burn! Remove the tart from the broiler, slice and serve.

Kelsey, The Naptime Chef