Classic Lemon Tart
Appears in Cook's Illustrated January/February 2000, America's Test Kitchen TV
WHY THIS RECIPE WORKS
Despite its apparent simplicity, there is much that can go wrong with a lemon tart. It can slip over the edge of sweet into cloying; its tartness can grab at your throat; it can be gluey or eggy or, even worse, metallic-tasting. Its crust c...