Ingredients

Pastry:
2 1/2 cups of all-purpose flour
1/2 cup sugar
1/4 teaspoon salt
2 eggs
1/2 pound butter, cut into small pieces

Filling:
6 eggs
1 1/2 cups sugar
1 cup fresh lemon juice
The zest of 2 lemons
4 tablespoons heavy cream

Directions

Preheat oven to 375 degrees. Into a medium-size bowl, sift together the flour, sugar and salt. In a small bowl, beat together one of the eggs and one of the egg yolks. Add this egg mixture along with the butter to the dry ingredients. Use a pastry cutter to work the butter into the flour mixture until the mixture resembles small peas. Transfer mixture to a floured pastry board and knead until it becomes smooth dough. Form the dough into a disk and dust with flour.

On a lightly floured surface, roll the dough into a 14-inch circle, then carefully drape the dough into a 12-inch false-bottomed tart pan. Cut off excess dough and lightly price the dough with a fork. Line the dough with parchment paper and fill with pie weights. (You can also use dry beans). Bake the crust until it is golden, about 20-25 minutes. Remove parchment and pie weights from the crust.

Reduce the oven to 300 degrees.

In a medium-size bowl beat together the eggs and sugar until thick and well-mixed. Add the lemon zest and mix well. Add the lemon juice and cream in small amounts whisking constantly. Pour filling into the cooled tart crust and bake until the filling is set, about 40 minutes. Allow the tart to cool completely before serving.