Seriously Lemon Tart

• Cooking spray
• 1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury) $
• 1 1/2 cups granulated sugar
• 2 teaspoons grated lemon rind $
• 1 cup lemon sections (about 4 large lemons), seeds removed
• 1/2 teaspoon salt
• 3 large egg whites, lightly beaten
• 2 large eggs, lightly beaten
• 12 very thin lemon slices
• 2 tablespoons brown sugar

1. Preheat oven to 450u0b0.
2. Coat the bottom of a 9-inch round removable-bottom tart pan with cooking spray. Press dough into bottom and up sides of pan. Line bottom of dough with a piece of aluminum foil; arrange pie weights or dried beans on foil. Bake at 450u0b0 for 5 minutes. Remove the pie weights and foil. Bake an additional 5 minutes. Cool on a wire rack.
3. Reduce oven temperature to 350u0b0.
4. Combine granulated sugar, lemon rind, lemon sections, and salt in a medium nonaluminum saucepan, and cook 4 minutes over medium heat or until sugar dissolves. Combine the egg whites and eggs in a large bowl, stirring well with a whisk. Gradually add hot lemon mixture to egg white mixture, stirring constantly with a whisk, and pour into prepared piecrust. Arrange lemon slices on custard; bake at 350u0b0 for 10 minutes. Sprinkle with brown sugar. Bake an additional 10 minutes. Remove from oven.
5. Preheat broiler.
6. Broil about 1 minute or until lightly browned. Cool on wire rack 1 hour. Chill 4 hours or until set.

cooking spray, sugar, lemon rind , lemon sections, salt, egg whites, eggs, lemon slices, brown sugar

Taken from www.epicurious.com/recipes/member/views/seriously-lemon-tart-52884581 (may not work)