Lemon Tart

• 1 refrigerated 9-inch pie shell
• 5 eggs
• 34 cup sugar, plus
• 1 tablespoon sugar
• 34 cup lemon juice
• 2 tablespoons grated lemon zest
• 1 cup heavy cream
• lemon zest (optional)

1. Preheat oven to 450 degrees.
2. Coat 9-inch tart plan with removable bottom with cooking spray; place on baking sheet.
3. Fit dough in pan; fold in extra dough, pressing against side of pan.
4. Prick bottom with fork.
5. Line with foil; fill with dried beans or rice.
6. Bake 5 minutes or until lightly brown; reserve.
7. Reduce oven to 350 degrees.
8. Whisk eggs and 3/4 cup sugar.
9. Whisk in juice, zest and 1/3 cup heavy cream.
10. Pour into crust.
11. Bake 25 minutes or until set.
12. Cool on rack.
13. Remove side of pan.
14. Beat remaining cream and sugar until soft peaks form.
15. If desired, transfer to pastry bag fitted with star tip; pipe or spoon over tart.
16. If desired, garnish with lemon zest.
17. For a pretty garnish, use a vegetable peeler to create wide strips of zest from a lemon.
18. Cut the zest into thin slivers.

pie shell, eggs, sugar, sugar, lemon juice, lemon zest, heavy cream, lemon zest

Taken from www.food.com/recipe/lemon-tart-214372 (may not work)