Lemon Tart with Cornmeal Crust
Preheat oven to 375 degrees. Make the filling: In a medium bowl, whisk together lemon juice, zest, and 3/4 cup sugar. Whisk in all the creme fraiche or sour cream until combined; whisk in eggs until blended. Using a large spoon, skim foam from surface. Set the tart pan on a baking sheet; pour filling into tart shell.Advertisement
Bake until filling is just set, 25 to 30 minutes (do not let it brown). Transfer tart pan to a wire rack to cool completely.
If desired, just before serving, sift remaining 2 to 3 tablespoons sugar evenly over top of tart. Cover crust with removable ring; caramelize sugar with a small blowtorch or place under the broiler for several seconds, just until browned.
The lemon tart can be baked up to 12 hours ahead; cover, and keep at room temperature. If you wish, caramelize the top with a kitchen blowtorch or by placing the tart under the broiler.