Seriously Lemon Tart Recipe

Name: Seriously Lemon Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

1
Preheat oven to 450u00b0.
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 450u00b0 for 5 minutes. Remove the pie weights and foil. Bake an additional 5 minutes. Cool on a wire rack.
3
Reduce oven temperature to 350u00b0.
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 350u00b0 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.
7
This recipe originally ran in Cooking Light April, 1999 and was updated for the November, 2012 25th anniversary issue.

603

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Seriously Lemon Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Seriously Lemon Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions