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This recipe is for "ellamia", she asked me to find her a brulee-like citrus tart.  I hope this is what she is looking for.  Yes I know this is not healthy and I am sorry for that but I promised her that I would find one.  Every recipe I have ever made of Martha Stewart's has always come out amazing. 

This is from marthastewart.com: Had to break up the link due to length

http://www.marthastewart.com/portal/site/mslo/menuitem.
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kw=Citrus%20Tart&rsc=ns2006_m13

http://www.marthastewart.com/recipe/ideal-pate-sucree?lnc=
5a79cf380e1dd010VgnVCM1000005b09a00aRCRD&rsc=recipecontent_food

Caramelized Lemon Tart

• 2 cups sugar, plus more for caramelizing top
• 1 cup freshly squeezed lemon juice, strained
• 12 large egg yolks
• Zest of 2 lemons
• 1 cup (2 sticks) unsalted butter, cut into pieces
• 1 twelve-inch Pate Sucree, tart shell, baked and cooled [see below]
  

1. Place sugar and lemon in a large stainless-steel bowl. Push yolks through a sieve into bowl, and whisk to combine.
2. Set bowl over a pot of simmering water, and stir slowly until mixture thickens, 15 to 20 minutes. Cook 5 minutes more.
3. Remove bowl from heat, and stir in zest. Stir in butter piece by piece until completely melted. Pour into cooled tart shell. Chill until firm, at least 1 hour.
4. Preheat broiler. Remove outer ring from tart pan, and place pan on a large cookie sheet. Place outer ring upside down on top to protect pastry from burning.
5. Sift a thin layer of sugar evenly over top, and place under broiler. Watch carefully; remove tart when top is evenly browned.

Pate Sucree

Makes 1 12-inch tart

• 2 1/2 cups all-purpose flour
• Pinch of salt (optional)
• 3 tablespoons sugar
• 1/2 pound (2 sticks) cold unsalted butter, cut into pieces
• 4 tablespoons ice water
• 2 lare egg yolks, beaten

1. Combine flour, salt (if desired), and sugar in a medium bowl. Cut in butter with a pastry blender until mixture resembles coarse meal.
2. Beat together water and egg yolks, and drizzle into flour-butter mixture while stirring with a fork. As soon as pastry starts to hold together, stop adding liquid. Shape dough into a flat round, wrap in plastic, and chill for at least 1 hour or overnight.
3. Heat over to 375 degrees. Remove dough from refrigerator. On a lightly floured surface, roll out to 1/8 inch thick. Press pastry into bottom and sides of tart pan. Run a rolling pin across top to trim. (Scraps can be wrapped in plastic and frozen for later use.) Carefully line pastry with aluminum foil, and weight with beans, rice, or pastry weights. Bake for 10 to 15 minutes. When pastry begins to color around the edges, remove weights and foil and continue to bake until pastry turns amber, 10 to 12 more minutes. Place pan on a wire rack and let cool completely before filling.