Ingredients
2 cups sugar
1 cup freshly squeezed lemon juice, strained
12 large egg yolks
Zest of 2 lemons
1/2 pound (2 sticks) unsalted butter, cut into pieces
1 recipe Pate Sucree for Caramelized Lemon Tart
Sugar for caramelizing top
Preparation
Place sugar and lemon in a large stainless-steel bowl. Push yolks through a sieve into bowl, and whisk to combine.
Set bowl over a pot of simmering water, and stir slowly until mixture thickens, 15 to 20 minutes. Cook 5 minutes longer.
Remove bowl from heat, and stir in zest. Stir in butter piece by piece until completely melted. Pour into cooled tart shell. Chill until firm, at least 1 hour.
Preheat broiler. Remove outer ring from tart pan, and place pan on a large cookie sheet. Place outer ring upside down on top to protect pastry from burning.
Sift sugar evenly over top, and place under broiler. Watch carefully; remove tart when top is evenly browned.
