Seriously Lemon Tart

Ingredients

• 2 tablespoons brown sugar 
• 3 large egg whites lightly beaten
• 2 large eggs lightly beaten
• 1.5 cups granulated sugar 
• 1 cup lemon sections seeds removed ( 4 large lemons)
• 12 slices optional: lemon very thin
• 2 teaspoons lemon rind grated
• 14.1 ounce pie dough refrigerated (such as Pillsbury)
• 0.5 teaspoon salt 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• wire rack
• aluminum foil
• broiler
• tart form

Directions

1. Preheat oven to 45
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.
3. Bake at 450 for 5 minutes.
4. Remove the pie weights and foil.
5. Bake an additional 5 minutes. Cool on a wire rack.
6. Reduce oven temperature to 35
7. 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.
8. 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 350 for 10 minutes.
9. Sprinkle with brown sugar.
10. Bake an additional 10 minutes.
11. Remove from oven.
12. Preheat broiler.
13. Broil about 1 minute or until lightly browned. Cool on wire rack 1 hour. Chill 4 hours or until set.