A delicious mix of a sour lemon filling inside a buttery tart shell and a caramelized brulee layer on top to add extra flavor and texture.
Ingredients: 1 9-inch pre-baked tart shell. 4 large eggs. 3/4 cup granulated sugar. 1/2 cup freshly squeezed lemon juice. 1 tablespoon lemon zest. 1 cup heavy cream. 1 teaspoon vanilla extract. 1/4 cup powdered sugar for brulee topping.
Instructions: Preheat your oven to 350F 175C. In a mixing bowl, whisk together eggs and granulated sugar until well combined. Add lemon juice, lemon zest, heavy cream, and vanilla extract, and whisk until smooth. Pour the mixture into the pre-baked tart shell. Bake for 25-30 minutes or until the filling is set but still slightly jiggly in the center. Remove from the oven and let it cool to room temperature. Once cooled, refrigerate the tart for at least 2 hours to chill. Before serving, sprinkle powdered sugar evenly over the surface of the tart. Using a kitchen torch, carefully brulee the sugar until it caramelizes and forms a crispy topping. Slice and serve chilled. Enjoy!
Prep Time: 20 minutes
Cook Time: 30 minutes
Island Stone Pub
