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1
Filling:.
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2
Combine sugar, butter, lemon juice and lemon zest in heavy medium saucepan. Stir over medium heat until sugar dissolves and butter melts.
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3
Whisk eggs in medium bowl to blend. Gradually whisk in sugar mixture. Return mixture to saucepan. Stir over medium-low heat until mixture thickens, about 3 minutes; do not boil.
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4
Pour into bowl. Cool slightly. Cover and refrigerate until well chilled. (Can be prepared 3 days ahead.).
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5
Pastry:.
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6
Mix flour and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Add water and blend until dough begins to clump together. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes.
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7
Roll out dough on lightly floured surface to 11-inch round. Transfer to 9-inch diameter tart pan with removable bottom. Trim edges. Pierce pastry all over with fork. Freeze 15 minutes.
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8
Preheat oven to 400u00b0F
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9
Line pastry with foil. Fill with dried beans or pie weights. Bake until sides are set, about 20 minutes.
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10
Remove foil and beans and bake until crust is golden brown, about 25 minutes. Transfer crust to rack and cooll completely. (Can be prepared 1 day ahead. Cover and refrigerate.).
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11
Spread lemon filling in crust. Cover and refrigerate at least 30 minutes or up to 2 hours.
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12
Spoon whipped cream into pastry bag fitted with star tip. Pipe whipped cream rosettes around top edge of tart.
