Serves: 6
Total Calories: 365

CRUST
1 1/3 cups all purpose flour
2 tablespoons sugar
2 teaspoons lemon zest
1/8 teaspoon salt
1 stick unsalted butter cut into 1/2 inch pieces
2 to 3 tablespoons ice water
FILLING
3 large eggs
1/2 cup plus 1 tablespoong sugar
1/3 cup whipping cream
1/3 cup fresh lemon juice
1 tablespoon lemon zest
pinch salt

Preheat oven to 400 degrees.

Blend the flour, sugar, zest, and salt in a food processor. Gradually add butter and pulse until it forms a coarse meal. Drizzle in water until dough forms. Turn dough onto a work surface, roll into a ball, and then flatten into a disc. Wrap in plastic and refrigerate for 1 hour. Roll out on a lightly floured work surface into a 13-inch round. Transfer to a 9-inch tart pan with a removable bottom. Trim dough to a 1-inch overhang. Fold overhang under, pressing to form a double-thick edge. Freeze for 15 minutes. Bake in preheated oven until pale golden brown, about 20 minutes. Set aside to cool.

In a bowl, whisk the eggs, 1?2 cup sugar, cream, lemon juice, zest, and salt and blend well. Pour filling into cooled tart shell. (Filling will not fill the shell). Bake until set, about 20–25 minutes. Cool completely.

Preheat the broiler.

Sprinkle remaining sugar over the tart. Cover sides of tart with aluminum foil to prevent burning. Broil until sugar caramelizes in spots, watching closely, about 3 minutes. Serve warm or at room temperature.

Nutritional Facts:

Serves: 6
Total Calories: 365
Calories from Fat: 191

More Recipes from the Taste of Broadway Cookbook:
Strawberry Mousse in Flourless Pastry
Panna Cotta
Lemon Tart Brulee
Saintly Zeppoles
Tostadas de Vino
Manzanas al Horno
Cheese and Cherry Blintzes
Lemon Ricotta Torte
Brazilian Flan