Lemon Creme Brulee Tart Recipe

How to Make Lemon Creme Brulee Tart

1. **Make the Crust:**
2. In a food processor, combine 1 ½ cups all-purpose flour, ½ cup granulated sugar, and ½ teaspoon salt. Pulse 5 seconds.
3. With the processor running on and off, add 1 cup (2 sticks) cold unsalted butter, cut into cubes, until the mixture resembles coarse crumbs.
4. Add 4 teaspoons ice water, one teaspoon at a time, pulsing until the dough just comes together. Add more water if needed, a teaspoon at a time.
5. Gather the dough into a ball, flatten into a disk, wrap in plastic wrap, and chill for at least 2 hours.
6. Preheat oven to 350°F (175°C).
7. On a lightly floured surface, roll out the dough into a 12-inch circle.
8. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Trim and crimp the edges.
9. Prick the bottom of the crust with a fork. Line with parchment paper and fill with pie weights or dried beans.
10. Bake for 15 minutes. Remove the weights and parchment paper and bake for another 3 minutes, or until lightly golden.
11. Brush the inside of the hot crust twice with 1 large egg white.
12. **Make the Filling:**
13. In a medium bowl, whisk together ¾ cup granulated sugar, 1 cup heavy cream, 4 large egg yolks, and 2 large eggs until well combined.
14. Stir in the zest and juice of 2 large lemons.
15. Pour the filling into the warm crust.
16. Bake for 30-35 minutes, or until the filling is set around the edges and just slightly jiggly in the center.
17. Let cool completely on a wire rack for at least 1 hour.
18. **Caramelize the Top:**
19. Preheat your broiler.
20. Place the tart on a baking sheet.
21. Cover the edges of the crust with aluminum foil to prevent burning.
22. Sprinkle the top evenly with 2 tablespoons of granulated sugar.
23. Broil for 1-2 minutes, watching carefully, until the sugar melts and caramelizes. Rotate the baking sheet halfway through for even browning.
24. Remove from oven and let cool completely until the topping is crisp.
25. Carefully run a knife around the edge of the tart to loosen it from the pan. Release the tart from the pan and place it on a serving platter.
26. Garnish with lemon slices (optional) and serve.