This tart is an Iranian twist to a French classic. The saffron adds a delicate scent while intensifying the citrus flavor as well as giving the tart a brighter yellow color than plain lemon. This crust is an adaptation of David Liebovitz's recipe in method. Any tart crust can be used, I prefer to make it with almond. The below recipe is the result of testing and failing of at least a dozen different lemon tart/tarte au citron recipes. <br /> <br />Note: I prefer lip-smacking 'tart' and use only 1/4 cup sugar. If you would like a sweeter lemon tart, where the recipe calls for, add 1/2 cup sugar. Also, keep the eggs, lemon juice, and butter at room temperature; do not use them straight out of the refrigerator. <br /> <br />Serve with a neat whiskey. - tartist

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