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1
Using electric mixer, beat unsalted butter and egg yolks in large bowl until fluffy.
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2
Beat in sugar.
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3
Beat in flour and salt just until blended, adding water by tablespoonfuls if dough is dry.
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4
Transfer dough to lightly floured work surface.
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5
Gather dough together.
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6
Shape dough into ball; flatten into disk.
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7
Wrap dough in plastic and refrigerate 1 hour.
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8
Soften dough slightly at room temperature before rolling out.
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9
Whisk eggs, sugar, cream, lemon juice, and grated lemon peel in medium metal bowl to blend.
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10
Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk slowly but constantly until mixture thickens and instant-read thermometer inserted into mixture registers 160F, about 20 minutes.
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11
Remove bowl from over water.
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12
Cool mixture to room temperature, whisking occasionally.
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13
Preheat oven to 350F.
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14
Roll out dough on lightly floured surface to 13-inch round.
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15
Transfer dough to 10-inch-diameter tart pan with removable bottom.
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16
Fold in dough edges, forming double-thick sides.
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17
Freeze crust 15 minutes.
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18
Line crust with foil; fill with pie weights or dried beans.
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19
Bake 15 minutes.
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20
Remove pie weights.
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21
Bake until crust is golden and cooked through, about 30 minutes longer.
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22
Cool crust in pan on rack.
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23
Spread filling evenly in crust.
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24
Chill overnight to allow filling to set.
