Instructions: Position a rack in middle of oven and preheat oven to 350 degrees. Have ready an 11 inch tart pan with removable bottom.

Melt butter in a small saucepan over medium heat, add 1 tablespoon of zest and let stand for 5 minutes.

Whisk together flour, 1/4 cup granulated sugar and 1 pinch salt in a medium bowl. Pour in butter mixture in a fine stream, stirring with a fork, and continue stirring until dough begins to come together when a small bit is pressed between your fingers. Transfer mixture to pan and press it with your fingertips evenly up side and into bottom.

Bake for 20 minutes, or until crust is light golden brown. Let cool on a wire rack.

Process remaining 1 cup granulated sugar and 1 tablespoon of zest in a food processor until zest is finely ground.

Whisk eggs, sugar mixture, lemon juice and 1 pinch salt in a medium bowl until smooth.

Beat cream with an electric mixer on medium-high in a medium bowl just until it forms soft peaks. Whisk cream into egg mixture just until blended.

Place a baking sheet in oven, place crust on baking sheet, and pour filling into warm crust. Bake for 25 to 30 minutes, or until filling is just set in center. Let cool.

Just before serving, sift confectioners sugar over tart. Cut into wedges.

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