Lemon Cream Tart

• 9-inch baked vanilla wafer or graham cracker Cookie Crumb Crust
• 1 cup sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 2 cups milk
• 1 large egg
• 2 large egg yolks
• 1 teaspoon finely grated fresh lemon peel
• 1/2 cup fresh lemon juice
• 2 tablespoons unsalted butter
• 1 cup heavy cream
• 1 tablespoon confectioners' sugar

1. Prepare crumb crust. Then combine first 6 ingredients in a medium saucepan, whisking well. Bring to a boil over medium heat, whisk constantly for about 8 minutes.
2. Remove from heat and stir in lemon peel, juice and butter. Pour into pie crust. Cover top of tart with wax paper. Chill at least 3 hours or overnight.
3. To serve, whip cream and confectioners' sugar until stiff. Spoon or decoratively pipe whipped cream on top of tart.

vanilla wafer, sugar, cornstarch, salt, milk, egg, egg yolks, lemon juice, unsalted butter, heavy cream, sugar

Taken from www.myrecipes.com/recipe/lemon-cream-tart (may not work)