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1
Crust:.
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2
Mix flour, both sugars and salt in processor.
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3
Add butter and process until mixture resembles coarse meal.
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4
Whisk yolks and cream in small bowl to blend.
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5
Add to flour mixture and process just until moist clumps form.
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6
Gather dough into ball; flatten into disk.
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7
Wrap dough in plastic and refrigerate 1 hour.
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8
(Can be prepared 3 days ahead.
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9
Keep refrigerated.
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10
Let dough soften slightly at room temperature before using.
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11
).
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12
Preheat oven to 400F Lightly butter 11-inch diameter tart pan with removeable bottom.
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13
Press dough over bottom and up sides of prepared pan.
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14
Freeze dough 15 minutes.
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15
Line crust with foil.
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16
Fill with dried beans or pie weights.
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17
Bake until sides of crust are set, about 15 minutes.
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18
Remove foil and beans and bake until crust is golden brown, about 8 minutes.
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19
Transfer pan to rack and cool completely.
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20
Reduce oven temperature to 325F.
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21
Filling:.
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22
Whisk 1 cup cream, sugar, lemon juice, eggs, flour and lemon zest in large bowl until well blended.
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23
Pour into crust.
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24
Bake until filling is just set, about 50 minutes.
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25
Transfer pan to rack and cool completely.
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26
Refrigerate until cold, about 4 hours.
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27
(Can be made 1 day ahead.
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28
Cover and keep refrigerated.
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29
).
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30
Remove pan sides.
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31
Cut tart into wedges and serve with whipped cream.
