Lemon Cream Tart

I've been feeling guilty about some sad, old lemons, which have been sitting on my counter for days. The cream too. It was a least a week overdue, but was stalwartly refusing to go bad. What's a girl to do? Make a lemon cream tart, clearly.

Crust
The crust is pretty straightforward. Dump the first 5 ingredients in a food processor, and then add the yolks when the mixture is a course meal.

• 1 cup flour
• 1/4 cup sugar
• 1 teaspoon finely grated lemon peel
• 1/2 teaspoon salt
• 1/2 cup unsalted butter (cut into cubes)
• 2 large egg yolks

Once you can form a ball with the dough, press it into the bottom of a buttered tart pan. Takes a while to get it all squeezed along the edges. Once you're done, freeze for about 15 minutes.

Finally, pre-bake the crust for 5-10 minutes at 400 and cool completely before adding filling.

Filling
Whisk the following together in a heavy saucepan:

• 1/2 cup sugar
• 2 large eggs
• 2 large yolks
• 1 tablespoon grated lemon peel
• 1/3 cup lemon juice
• 2 tablespoons dry white wine

Cook over medium heat until custard thickens and just begins to bubble, whisking constantly (about 5 minutes). Cool to just warm (15 minutes) and whisk in 3/4 cup of whipping cream.

Cook at 400 for 20 minutes (my edges got a bit brown, so keep an eye on it at this temp). Finally, cool on a rack and chill for 2 hours before serving.

Kristin, who is the only one to have tasted the tart at this point, said "It was an explosion in my mouth and surprise in my pants." I'm not really sure what she means. I don't think she is either, but the joke sure did make her laugh.