Lemon Tarts

• 2 large eggs
• 2 egg yolks
• ¾ c. granulated sugar
• 1 tbsp. lemon zest
• ½ c. lemon juice
• 2 tbsp. heavy cream — optional
• ½ c. unsalted butter
• 1 baked tart shell

Directions:

1. Whisk your eggs, sugar, lemon juice, lemon zest, and heavy cream in a medium bowl.
2. Set your bowl above a saucepan of simmering water.
3. Cook with moderate heat and continue whisking for 10-20 minutes until the mixture thickens.
4. Remove the mixture from heat and strain it through a sieve.
5. Cut your stick of butter into a few small pieces and add these to the mixture.
6. Continue whisking until the mixture is smooth, light, and airy.
7. Allow the lemon curd mixture to cool for a few minutes.
8. Start to fill your tart shell with lemon curd, then let it chill in the refrigerator for at least four hours.