on Mar 08, 2013, Updated May 31, 2023 27 Comments The most time-consuming part of making this dessert is in making the lemon curd. However, you can easily make it a day or so in advance and it still works perfectly. In making the lemon curd, I recommend using a few lemons versus a lot so the lemon tart is not overwhelming. But, feel free to make it to your tastes. Seriously, if this dessert is wrong, please don’t tell me. I just don’t want to know. I really think this is the perfect spring time or Easter dessert. Can’t you just imagine it on Easter on your dessert buffet?

If you prefer, you can also make this lemon tart in individual tart pans or ramekins. That way you would have the perfect individual sized desserts. Here’s the recipe for my Bruleed Lemon Tart. I hope you love it! Enjoy!Robyn xo

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