Seriously Lemon Tart

Name: Seriously Lemon Tart
Ingredients: Cooking spray; 1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury) $; 1 1/2 cups granulated sugar; 2 teaspoons grated lemon rind $; 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

10 ingredients

6 steps

Ingredients

Cooking spray
1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury) $
1 1/2 cups granulated sugar
2 teaspoons grated lemon rind $
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

Directions

1

Preheat oven to 450°.
2

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° for 5 minutes. Remove the pie weights and foil. Bake an additional 5 minutes. Cool on a wire rack.
3

Reduce oven temperature to 350°.
4

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° for 10 minutes. Sprinkle with brown sugar. Bake an additional 10 minutes. Remove from oven.
5

Preheat broiler.
6

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