Ingredients
Equipment
Method
Make the tart shell
- Pulse all-purpose flour, powdered sugar, salt, and cold butter until the mixture looks crumbly, then scrape the bowl as needed so it’s evenly combined.
- Add egg yolk and cold water and mix just until the dough comes together into a cohesive mass, not dry crumbs.
- Press the dough into a 9-inch tart pan and smooth the bottom and sides so it’s even.
- Chill the shell for 30 minutes until firm and easier to bake.
- Blind bake at 375°F for 18-20 minutes on a sheet pan until the shell is golden all over, then cool completely.
Make the lemon cream filling
- Whisk large eggs, granulated sugar, fresh lemon juice, and lemon zest in a saucepan until smooth.
- Cook over medium heat, stirring constantly, until thick enough to coat the back of a spoon, about 8-10 minutes, with a glossy texture.
- Remove from the heat and strain through a fine sieve to make the cream perfectly smooth.
- Whisk cold butter cubes into the warm lemon mixture one at a time until fully melted and glossy.
- Pour the lemon cream into the cooled tart shell and smooth the top flat.
- Refrigerate for 3 hours until the filling is set and slices cleanly.
Brulee and garnish
- Before serving, sprinkle 2 tablespoons granulated sugar over the surface in an even layer.
- Brulee with a kitchen torch until amber and crackled, watching for bubbling caramelization and a glassy finish.
- Garnish with lemon zest curls and serve immediately for the best shattering crust.
Notes
For the smoothest lemon cream, strain right after cooking—any tiny bits won’t disappear once butter is mixed in. Refrigerate the tart (covered) for up to 3 days; the bruleed top is best the day it’s torched. Freezing is not recommended because the set custard texture can weep after thawing. For a dairy swap, use an equal amount of high-quality vegan butter for both butter additions to keep a silky mouthfeel.