Lemon Cream Tart

i enjoyed no less than three desserts on easter sunday. i have this rule about calories not counting on holidays, birthdays, special occasions, and any other day i deem fit. usually i consider splurges to be desserts and boy did i splurge that day.

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it is hard to choose a favorite between dos leches coconut cake, lemon cream tart, and pineapple angel food cake. they were all delicious, but this lemon cream tart was super easy to make. i had lofty thoughts of making a hybrid graham cracker ginger snap crust (which i still may do by the way) but i cut corners and used a store bought shortbread crust which was just delicious. the buttery crust paired perfectly with the creamy and tart filling. a plain graham cracker crust would be just as good in my opinion.

this tart is a mixture of homemade lemon curd (don't be scared - it's really easy) and whipped cream. it's heavenly - creamy and smooth and tart all at the same time.

p.s. it's also excellent for breakfast, not that i did that or anything.

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Lemon Cream Tart

1 shortbread or graham cracker crust
1 whole egg
3 egg yolks
3/4 cup sugar
zest of 2 lemons
1/2 cup lemon juice
4 tbs butter, cut into cubes
1 cup heavy whipping cream

whisk together eggs and sugar in a medium sauce pan. whisk in zest and juice and place over medium heat. whisk constantly over medium heat until mixture thickens (it should coat the back of a wooden spoon) - roughly 7-10 minutes. remove from heat a whisk in butter, one cube at a time until completely melted. push mixture through a fine mesh strainer and cover with plastic wrap touching curd. refrigerate at least one hour. 

once curd is chilled, whip heavy cream in bowl of very clean and dry electric mixer on medium speed and increase speed to high until thick, fluffy and peaks form. gently fold whipped cream into chilled lemon curd. pour onto crust and refrigerate two hours until ready to serve. keep covered and refrigerated until it's all gone.