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Seriously Lemon Tart




Source of Recipe


Source: Cooking Light magazine


List of Ingredients




Cooking spray

1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)

1 1/2 cups granulated sugar

2 teaspoons grated lemon zest

1 cup lemon sections (about 4 large lemons), seeds removed

1/2 teaspoon salt

3 large egg whites, lightly beaten

2 large eggs, lightly beaten

12 very thin lemon slices

2 tablespoons brown sugar



Recipe



Preheat oven to 450 degrees F. Coat the bottom of a 9-inch round removable-bottom tart pan with cooking spray. Press dough into bottom and up sides of pan. Line bottom of dough with a piece of aluminum foil; arrange pie weights or dried beans on foil. Bake at 450 degrees for 5 minutes. Remove the pie weights and foil. Bake an additional 5 minutes. Cool on a wire rack.


Reduce oven temperature to 350 degrees F. Combine granulated sugar, lemon rind, lemon sections, and salt in a medium nonaluminum saucepan, and cook 4 minutes over medium heat or until sugar dissolves. Combine the egg whites and eggs in a large bowl, stirring well with a whisk. Gradually add hot lemon mixture to egg white mixture, stirring constantly with a whisk, and pour into prepared piecrust. Arrange lemon slices on custard; bake at 350 degrees F for 10 minutes. Sprinkle with brown sugar. Bake an additional 10 minutes. Remove from oven.


Preheat broiler. Broil about 1 minute or until lightly browned. Cool on wire rack 1 hour. Chill 4 hours or until set.