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.
7. This recipe originally ran in Cooking Light April, 1999 and was updated for the November, 2012 25th anniversary issue.

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

Taken from www.myrecipes.com/recipe/seriously-lemon-tart (may not work)