• First cook the Tart: Combine flour, powdered sugar, and salt in a large bowl.
  

I made this tart in a large tart pan. Next time I will definitely use smaller ones so that each piece has crust.

• With a pastry blender, cut in butter and combine in well.
• Stir in yolk.
  
• Lightly knead to combine in all ingredients.
• Butter a 9-inch tart pan and press dough along bottom and sides.
  
• Freeze for 1 hour.
• Preheat oven to 375 degrees F.
• Bake tart for 25 minutes.
  
• Take out and press down with a spoon any puffy parts.
• Bake for an additional 10 minutes or until golden brown.
• Let cool on wire rack.
• Second cook the Lemon Cream: In a double boiler add sugar and lemon zest together and warm over medium heat.
• Whisk in eggs and lemon juice.
• Whisk constantly until the cream reaches 180 degrees F.
• This may take up to 10 minutes!
• Once the cream has reached the right temperature, pour through a strainer into a blender.
• Throw out zest and allow mixture to cool for 10 minutes.
• Blend on high and while blending add in butter.
  

The cream really comes together once the butter is added. Isn’t that the way all recipes work?

• Blend for at least 3 minutes to get a light and airy cream.
  
• Pour cream into a bowl and press saran wrap against surface of cream.
  

Once I whisked the cream it wasn’t as firm and slid down the sides of the crust when I cut it. But when I re-refrigerated it, it was firm and was perfect!

• Refrigerate for 4 hours or more.
• Whisk cream and pour into tart shell.
  
• Serve immediately or refrigerate and serve later.