This tart is, in a word, divine. The taste is pure lemon, the texture rich and creamy.

CRUST
6 tablespoons unsalted butter, cut up, softened
1 cup all-purpose flour
1/4 cup packed light brown sugar
1 1/2 teaspoons grated Meyer lemon peel
1/8 teaspoon salt

FILLING
3/4 cup heavy whipping cream
1 1/2 teaspoons cornstarch
1/3 cup sugar
4 egg yolks, beaten
1/3 cup fresh Meyer lemon juice (about 2 medium lemons)

CREAM
1 cup whipping cream or crème fraîche
1/4 cup powdered sugar
1 teaspoon grated Meyer lemon peel

1. Heat oven to 350°F. Spray 9 1/2-inch tart pan with removable bottom with nonstick cooking spray. Place all crust ingredients in food processor; pulse until combined. (Mixture will be crumbly, not moist ball.) Press over bottom and up sides, almost to top rim, of tart pan. Bake 20 minutes.

2. Meanwhile, place 3/4 cup whipping cream in small saucepan. Heat over medium heat until small bubbles form around edge of pan. In medium bowl, stir together cornstarch and sugar. Whisk in egg yolks. Slowly whisk in warm cream; stir in lemon juice. Pour warm filling into warm crust. Bake 20 to 25 minutes or until light brown. (Tart may appear soft in center but will firm up as it cools.) Cool on wire rack.

3. In another medium bowl, beat all cream ingredients at medium-high speed until soft peaks form. Refrigerate until ready to serve; serve with tart.

8 servings

PER SERVING: 390 calories, 27.5 g total fat (16.5 g saturated fat), 4.5 g protein, 33.5 g carbohydrate, 190 mg cholesterol, 65 mg sodium, .5 g fiber