Lemon Crème Brûlée Tart
Pulse flour, confectioners' sugar, lemon zest, and salt for crust in a food processor to combine. Add cold butter and pulse until coarse crumbs form. Mix egg yolks and lemon juice together in a small...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at master-recipes.com.
Cooking tools:
- Food processor
- Tart pan
- Pie dish
- Pie weights
- Aluminum foil
- Oven
- Cooling rack
- Peeler
- Saucepan
- Pot
- Mixing bowl
- Heat-resistant spatula
- Instant-read thermometer
- Whisk
- Fine-mesh sieve
- Measure
- Kitchen torch
- Spoon
- Refrigerator
- Stove
- Measuring cup
- Measuring spoon
- Pastry brush
- Plastic wrap
- Cutting board
- Chef's knife
- Citrus press
- Paper towel
Ingredients
- All-purpose flour - 2 cups
- Confectioners' sugar - 6 tablespoons
- Lemon zest - 2 teaspoons
- Salt - ½ teaspoon
- Cold unsalted butter, cubed - ¾ cup
- Egg yolks - 2 large
- Lemon juice - 4 teaspoons
- Lemons - 2 medium
- Heavy cream - 2 cups
- Milk - 2 cups
- Vanilla bean paste - 2 teaspoons
- Egg yolks - 10 large
- White sugar - 1 ½ cups
- Lemon juice - ½ cup
- Unflavored gelatin - 1 (.25 ounce) envelope
- Cold water - 2 tablespoons
- White sugar - ½ cup
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