Brûléed Lemon Tart is a bright, citrus dessert to add color and flavor to these cold winter days. A tender crust holds in a creamy lemon filling, which balances the tart lemon with the sweetness of sugar. The tart is burnt using a torch to add a crisp, textured topping. Serve the whole tart at once for family and friends, or individual slices one at a time for you and the ones you love.

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Bruleed Lemon Tart

Yield 8-12 servings

Tart Dough

8 tablespoons (113 grams) unsalted butter, room temperature

1/2 cup (60 grams) powdered sugar

1 large egg

1 teaspoon vanilla

1/2 teaspoon salt

2 cups (225 grams) King Arthur Pastry Flour

1/2 cup (50 grams) King Arthur Almond Flour

Lemon Filling

Zest of 3 lemons

1 1/4 cups (250 grams) granulated sugar, divided

1/2 cup (120 mL) fresh lemon juice

3 large eggs

6 tablespoons (85 grams) unsalted butter, cubed

In a large mixing bowl, beat together the butter and powdered sugar until light. Add the egg, vanilla, and salt and continue mixing until uniform, scraping down the sides as needed. Add the flours, mixing until the dough comes together and begins to gather in the bowl.

Press dough into an 10-inch ungreased tart pan evenly on the bottom and sides. Poke a fork into the bottom to release air while baking. Refrigerate for 30 minutes to 1 hour.

To make the lemon filling, combine the lemon zest and 1 cup sugar in a saucepan. Mix together with your fingers until fragrant. Whisk in the lemon juice and eggs.

Cook the mixture over medium to medium-high heat, whisking constantly, until it thickens (you should be able to make tracks in the mixture with your whisk). This will take about 8-10 minutes. Use a fine mesh strainer to remove the zest. Add the butter, one cube at a time, whisking until it is fully incorporated before adding another. Set aside.

Preheat oven to 350 degrees F (180 degrees C).

Bake chilled tart dough for 15-20 minutes, or until dry in appearance and touch. Add lemon filling and continue baking for 25-30 minutes, or until filling has set. Cool to room temperature.

Just before serving, sprinkle the remaining 1/4 cup sugar over the tart.* Using a torch, melt the sugar and form a crisp top. Serve immediately.

*If serving a few pieces instead of the entire tart, only sprinkle and torch the pieces going to be served. The sugar topping will not stay crisp once stored.

This post is sponsored through a partnership with King Arthur Flour. All thoughts and opinions are my own.