You'll need one baked 9-inch tart shell.
Fresh lemon zest is key to the flavor of this
Place granulated sugar in a large bowl and use your hands to rub in the lemon zest to the sugar.
Rubbing the zest
Next, add the large eggs and fresh lemon juice. Add to a large heavy-bottomed pot
and cook over
Add juice & eggs
When the mixture has reached the correct temperature take it off the heat and pour
over a sieve into a bowl.
Cook the lemon mixture
Let the mixture cool for 10-15 minutes then push thru a strainer to remove
Strain the curd
Pour cooled filling into the bowl of a food processor. Turn the food processor on and slowly add the butter, 5
pieces at a time.
Add the butter
Pour the filling in a clean container and press a piece of plastic on top to prevent a skin from forming. Chill the
Chill and whisk
Use an offset spatula to create an even layer of lemon cream in the pre-baked shell.
Chill again then
Add cream to tart