Name: Lemon Brûlée Tart
Cook time: 25 min
Total time: 4 3/4 hr
Yield: Makes 6 to 8 servings
Ingredients: Sweet pastry dough for a single-crust pie; 1/2 cup heavy cream; 1/2 cup plus 1 tablespoon sugar; 1 teaspoon finely grated fresh lemon zest; 1/2 cup fresh lemon juice; 4 large egg yolks; 1 whole large egg; a 9 1/2-inch round fluted tart pan (1 inch deep) with a removable bottom; pie weights or raw rice; a small blowtorch

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Lemon Brûlée TartRomulo Yanes

This pie is an ideal dessert after a heavy meal. Just a bit of additional sugar allows the bright flavor of lemon to shine through.

Cooks' note:

Tart, without caramelized top, can be baked and cooled 1 day ahead, then chilled in an airtight container. Very gently blot any moisture from surface of tart with paper towels before sprinkling with sugar and caramelizing top.

Recipe notes

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