Ingredients
Equipment
Method
Make the tart shell
- Pulse all-purpose flour, powdered sugar, salt, and cold butter until crumbly, then scatter the mixture evenly in the bowl for uniform texture.
- Add large egg yolk and cold water, then pulse only until dough comes together and looks cohesive.
- Press the dough into a 9-inch tart pan, pressing into corners for an even shell thickness.
- Chill the tart shell for 30 minutes so the butter firms up and the crust holds its shape.
- Blind bake at 375°F on a sheet pan for 18-20 minutes until golden, then cool completely before filling.
Make the lemon cream
- Whisk large eggs, granulated sugar, fresh lemon juice, and lemon zest in a saucepan until smooth and well combined.
- Cook over medium heat, stirring constantly, until thick enough to coat the back of a spoon, about 8-10 minutes.
- Remove from heat and strain through a fine sieve to make the filling silky and lump-free.
- Whisk in cold butter cubes one at a time until the lemon cream is smooth and glossy.
- Pour the lemon cream into the cooled tart shell and smooth the top flat.
- Refrigerate for 3 hours until the filling is fully set and sliceable.
Brûlée and garnish
- Sprinkle granulated sugar for brulee topping (2 tablespoons) over the surface in an even layer.
- Brûlée with a kitchen torch until amber and crackled, then let the sugar set for a moment before slicing.
- Garnish with lemon zest curls for a bright, decorative finish.
Notes
For clean slices, brûlée right before serving and keep the tart chilled until that moment; the custard firms in the fridge for best texture. Store refrigerated in an airtight container up to 3 days; the sugar topping will soften over time, so re-torch if needed. Freezing: no, because the custard texture can break when thawed. Dietary swap: use a plant-based butter stick for the crust and filling, keeping the same measurements, for a dairy-reduced version.