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1
Preheat oven to 375F.
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2
On a lightly floured surface, roll out dough 1/8 inch thick.
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3
Press into bottom and up sides of a 14-by-4-inch rectangular tart pan with a removable bottom.
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4
Pierce bottom of shell all over with a fork.
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5
Trim excess dough flush with rim.
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6
Refrigerate or freeze until firm, about 30 minutes.
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7
Line shell with parchment; fill with pie weights or dried beans.
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8
Bake shell until edges just turn golden, about 15 minutes.
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9
Remove weights and parchment; bake until golden brown, 10 to 12 minutes more.
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10
Let cool completely on a wire rack.
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11
Whisk together yolks, zest, juice, and 1 cup sugar in a heavy saucepan.
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12
Bring to a simmer, whisking constantly.
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13
Cook until mixture is thickened, and bubbles appear around edges, 8 to 10 minutes.
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14
Strain through a fine sieve into a bowl.
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15
Whisk in butter, one piece at a time, until completely smooth.
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16
Pour filling into crust.
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17
Refrigerate, uncovered, until set, about 2 hours.
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18
Just before serving, sift remaining 2 to 3 tablespoons sugar evenly over top of filling.
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19
Carefully caramelize sugar with a handheld kitchen torch (or under a broiler) until deep amber.
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20
Tart is best eaten the day it is made, but can be stored in an airtight container at room temperature up to 1 day.
