Servings: 8 to 10
The roasted lemon adds intense color and mellow, smooth flavor to the lemon curd filling in this dessert.
To make caramelized lemon slices: Grease a wire rack with nonstick cooking spray. Thinly slice lemons and dip each slice into granulated sugar. Heat a nonstick skillet over medium heat, and put the lemon slices in the pan. Cook until the sugar starts to melt and caramelize around the edges, about 2 minutes. Flip and cook until browned, another 2 minutes. Remove from the skillet, and set on the prepared rack to cool.
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I cannot believe the depth of flavors caused by roasting the lemons in comparison with a regular lemon tart. The tart was a hit with everyone who tried it. That being said, the caramelized lemons were not worth the effort and after the first serving were not used at all. If you do try making them, be sure and get the lemons with thin skins not the thick variety.
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