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1
For crust: Combine flour, sugar and salt in processor.
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2
Blend 5 seconds.
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3
Using on/off turns, blend in butter until coarse meal forms.
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4
Add 4 teaspoons cream.
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5
Using on/off turns, blend until moist clumps form, adding more cream by teaspoonfuls if dough is dry.
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6
Gather dough into ball; flatten into disk.
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7
Wrap and chill at least 2 hours.
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8
Preheat oven to 350u00b0F.
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9
Roll out dough on floured surface to 12-inch round.
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10
Transfer to 9-inch diameter tart pan with removable bottom.
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11
Roll overhand in, pressing to form double thick sides.
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12
Bake crust until golden, pressing with the back of fork if crust bubbles, about 18 minutes (small cracks may appear).
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13
Brush inside of hot crust twice with egg white.
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14
Maintain oven temperature.
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15
For filling: Whisk 3/4 cup sugar, cream, yolks, and eggs in bowl to blend well.
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16
Mix in lemon juice and lemon peel.
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17
Pour filling into warm crust.
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18
Bake until filling is slightly puffed at edges and set in center, about 30 minutes.
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19
Cool completely about 1 hour.
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20
Preheat broiler.
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21
Place tart on baking sheet.
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22
Cover edge of crust with foil to prevent burning.
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23
Sprinkle tart with 2 tablespoons sugar.
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24
Broil tart until sugar melts and caramelizes, turning sheet for even browning, about 2 minutes.
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25
Transfer tart to rack.
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26
Cool until topping is crisp, about 1 hour.
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27
Push tart bottom up, releasing tart.
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28
Place on platter, garnish with lemon slices, if desired, and serve.
