Lemon Cream Tart

Ingredients

• 1 tablespoon confectioners' sugar 
• 3 tablespoons cornstarch 
• 1 large eggs 
• 2 large egg yolks 
• 9 inch graham cracker cookie crumb crust 
• 1 cup heavy cream 
• 0.5 cup juice of lemon fresh
• 1 teaspoon lemon zest fresh finely grated
• 2 cups milk 
• 0.3 teaspoon salt 
• 1 cup sugar 
• 2 tablespoons butter unsalted

Equipment

• sauce pan
• whisk
• wax paper

Directions

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.
3. Pour into pie crust. Cover top of tart with wax paper. Chill at least 3 hours or overnight.
4. To serve, whip cream and confectioners' sugar until stiff. Spoon or decoratively pipe whipped cream on top of tart.