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1
In a small heavy saucepan combine 3/4 cup of the sugar, the cream of tartar, and 1/4 cup water, bring the mixture to a boil, stirring until the sugar is dissolved, and boil the syrup, covered, for 1 minute.
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2
Remove the lid and boil the syrup, undisturbed, until it begins to turn golden.
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3
Continue to boil the syrup, swirling it and tilting the pan occasionally, until it is a deep golden caramel.
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4
Pour the caramel into a loaf pan, 9 1/4 by 5 1/4 by 3 inches, tilt the pan to coat the bottom and sides with the caramel, and let the caramel cool.
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5
In a large saucepan scald the milk with the cream over moderate heat.
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6
In a large heatproof bowl whisk together the whole eggs, the egg yolks, and the remaining 3/4 cup sugar until the mixture is light and frothy.
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7
Add the scalded milk mixture in a slow stream, stirring constantly, and stir in the lemon juice, the zest, and the vanilla.
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8
Set the loaf pan in a larger and deeper baking pan and strain the custard mixture into the loaf pan.
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9
Cover the loaf pan with heavy-duty foil and add enough hot water to the larger pan to reach two thirds of the way up the sides of the loaf pan.
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10
Bake the custard in the middle of a preheated 325F.
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11
oven for 1 hour and 20 minutes, remove the loaf pan from the baking pan carefully, and remove the foil.
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12
(The custard will not appear set in the middle but it will continue to cook as it cools.)
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13
Let the custard cool and chill it, overnight.
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14
Run a thin knife around the edge of the custard, invert a serving platter over the custard, and invert the custard onto it.
