Lemon Tart

For the crust:
8 T unsalted butter, cut into pieces
3/4 cup sugar
1/2 teaspoon pure vanilla extract
1 cup all-purpose flour
1/8 teaspoon salt

For the filling:
2/3 cup fresh lemon juice
2 T heavy (whipping) cream
3 large eggs plus 2 large egg yolks

Place the butter in a food processor and process a few seconds, until creamy. Add 1/4 cup sugar and process until the mixture is light and fluffy, about 20 seconds, stopping to scrape the sides of the bowl once or twice. Add the vanilla. Combine the flour and salt, then add to the food processor. Process until the dough comes together around the sides of the bowl; scrape the sides of the bowl and process for a few seconds more.

With lightly floured hands, press the dough evenly over the bottom and up the sides of a 9-inch tart pan with a removable bottom. Press around the bottom edge of the tart and make sure that the dough is not too thick.

Trim any excess dough at the top of the tart pan with a knife. Lightly press the dough around the inside of the rim with your thumb so that it extends about 1/8-inch above the pan. Prick the bottom of the dough all over with a fork. Chill the dough in the freezer at least 30 minutes or overnight.

Preheat the oven to 375 degrees F.

Bake the partially or fully frozen tart shell until fully baked and golden brown, about 25 minutes. Cool on a wire rack. Leave the oven on.

Whisk the remaining 1/2 cup sugar and the lemon juice together in a bowl. Gradually whisk in the heavy cream, then the eggs and the egg yolks. Combine thoroughly. Pour the mixture into a saucepan and cook over medium heat, whisking constantly until the filling thickens and the whisk leaves a trail, about 4 minutes.

Strain the filling into a bowl, then pour it into the baked tart shell. Bake for 4 minutes.

Cool thoroughly on a rack and serve at room temperature. Before serving, carefully remove the sides and bottom of the pan and gently slide the tart onto a decorative plate.

Serves 8-10