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The Burnt Lemon Anthem: Browned Butter Lemon Tart

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The Burnt Lemon Anthem is a dramatic twist on the classic tart, inspired by the Basque burnt cheesecake trend. Featuring a buttery, crunchy crust and a silky lemon custard infused with nutty browned butter, this tart boasts a deeply caramelized top that adds bittersweet complexity and bold flavor. Perfect for impressing guests with a moody, elegant dessert.

Ingredients

Scale

For the Crust:

  • 200g digestive biscuits or graham crackers, crushed

  • 100g unsalted butter, melted

  • Pinch of salt

For the Filling:

  • 100g unsalted butter (for browning)

  • 150ml fresh lemon juice

  • Zest of 2 lemons

  • 100ml heavy cream

  • 4 large eggs

  • 150g granulated sugar

  • ½ teaspoon salt

  • 1 teaspoon vanilla extract

Instructions

  • Prepare the Crust:
    Mix crushed biscuits with melted butter and a pinch of salt. Press firmly into the base of a 22cm tart pan. Chill for 10 minutes.

  • Brown the Butter:
    Melt 100g butter in a saucepan over medium heat. Cook until golden brown and fragrant, then remove from heat and cool slightly.

  • Make the Filling:
    In a large bowl, whisk eggs, sugar, lemon juice, lemon zest, heavy cream, salt, and vanilla. Slowly whisk in the warm browned butter until smooth and combined.

  • Preheat Oven:
    Preheat oven to 220°C (428°F). Place tart pan on a baking sheet.

  • Bake the Tart:
    Pour filling into the chilled crust. Bake for 30–35 minutes until the top is deeply browned, puffed, and slightly cracked. The center should jiggle slightly.

  • Cool:
    Let tart cool completely in the pan. It will deflate slightly as it sets. Serve at room temperature or chilled for a firmer texture.

Notes

  • Use fresh lemons for vibrant citrus flavor.

  • The dark burnt top is intentional and adds flavor complexity.

  • For a gluten-free crust, substitute biscuits with GF cookies or nuts.

Find it online: http://maicook.com/the-burnt-lemon-anthem-browned-butter-lemon-tart/