I am making Thomas Keller's lemon tart from his Bouchon cookbook. I prepared the crust last night, and will bake it today. One thing I noticed is that there is no salt in the dough. I added a bit of fleur de sel, since I think it needs it. My question has to do with the lemon curd. He says to broil the tart after its filled with the lemon curd. I'm nervous about this. I'm worried that broiling will be a disaster. If I had a torch, maybe I would try that instead, but I don't, so it's the broiler or nothing. Does anybody have any opinion or suggestion? Thanks in advance.