Lemon Lover'S Tart

• 2 large eggs, room temperature
• 3 large egg yolks, room temperature
• 1 c. sugar
• 1 stick butter, unsalted, room temperature, cut into eight tablespoons
• finely grated zest of two lemons, blanched and refreshed*
• 1/2 c. fresh lemon juice, strained
• lemon pastry shell
• fine strips of lemon zest, blanched and refreshed* for garnish

1. In top of double boiler set over, but not touching simmering water, combine the eggs, egg yolks and sugar.
2. Whisk until the mixture is pale yellow, about 10 minutes.
3. Whisk in butter, piece by piece, allowing each to melt before adding the next.
4. Add grated lemon zest and lemon juice, whisking frequently until mixture is thick and the first bubbles appear, about 10 minutes longer:
5. do not let it boil.
6. Pour filling into lemon pastry shell.
7. Smooth with a spatula.
8. Set aside at room temperature until filling firms up, about 30 minutes, before unmolding and serving.
9. Garnish with lemon zest strips.
10. Fresh blueberries, raspberries and/or strawberries are a beautiful garnish as well.
11. Serves 8.

eggs, egg yolks, sugar, butter, lemons, lemon juice, lemon pastry shell, lemon zest

Taken from www.cookbooks.com/Recipe-Details.aspx?id=151054 (may not work)