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1
Position a rack in the middle of the oven and preheat the oven to 350-degrees.
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2
Have ready an 11-inch tart pan with a removable bottom.
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3
Melt the butter in a small saucepan over medium heat, add 1 Tablespoon of the zest, and let stand for 5 minutes.
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4
Whisk together the flour, 1/4 cup of the granulated sugar, and a pinch of salt in a medium bowl.
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5
Pour in the butter mixture in a fine stream, stirring with a fork, and continue stirring until the dough begins to come together when a small bit is pressed between your fingers.
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6
Transfer the mixture to the tart pan and press it with your fingertips evenly up the side and into the bottom.
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7
Bake for 20 minutes, or until the crust is light golden brown.
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8
Let cool on a wire rack while making the filling.
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9
Process the remaining 1 cup of granulated sugar and the remaining 1 Tablespoon of zest in a food processor until the zest is finely ground.
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10
Whisk together the eggs, the sugar and zest mixture, the lemon juice, and another pinchy of salt in a medium bowl until smooth.
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11
Beat the cream with an electric mixer on medium-high speed in a medium bowl just until it forms soft peaks.
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12
Whisk the cream into the egg mixture until just blended.
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13
Place a baking sheet in the oven, place the crust on the baking sheet, and pour the filling into the still-warm crust.
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14
Bake for 25-30 minutes, or until the filling is just set in the center.
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15
Let the pie cool on a wire rack.
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16
Just before service, generously sift confectioners' sugar over the tart.
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17
Cut into wedges and serve.
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18
Note: You may wish to use slightly less zest than called for, and taste the batter.
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19
My lemons were extremely powerful, and I only needed 1 1/2 Tablespoons total of zest.
