Caramelized Lemon Tart

Name: Caramelized Lemon Tart
Yield: makes one 14-by-4-inch tart
Ingredients: All-purpose flour, for dusting; 1/2 recipe Pâte Sucrée (page 333); 6 large egg yolks; Finely grated zest of 2 lemons and 1/2 cup fresh lemon juice (from about 2 lemons); 1 cup plus 2 to 3 tablespoons sugar; 1/2 cup (1 stick) cold unsalted butter, cut into small pieces

January 24, 2012

Lemon tarts are perennially popular, and this brûléed 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.

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