The Chef's Favorite Lemon Tart

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Nope. I thought the amount of pastry was not enough--I made it exactly as called for and it was not enough to make it all the way up the sides of my tart pan. Because the sides were flimsy and insubstantial due to lack of pastry, when I went to pour in the filling it spilled out over the sides and made a HUGE mess. I had already decided this wasn't making it to dinner with company that night, but I thought at least I could salvage it to be edible for my husband and I (but it would be very ugly. I moved the whole thing into a pie plate and proceeded to bake it as called for. I baked it at slightly over 350, and after 20 minutes checked it. It seemed like it needed more time so I gave it 25 minutes total and pulled it out. I was careful NOT to overbake as the recipe stresses. When my husband went to cut into it it was a runny mess. Also, the top was not attractive. Something about the combo of lemon and orange rind mixed together, it sort of looked like fake vomit. Not. Good.

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Made it yesterday, and it is absolutely fabulous!

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This recipe is tasty and different from other recipes