Lemon Cream Tart

My dad had a minor procedure done on Friday, so I thought I would make him a yummy dessert. He likes anything lemon flavored, so I started with that. I settled on this creamy, lemon tart with a vanilla shortbread crust.

Flakes of lemon zest speckle the cream filling.

I topped the tart with fresh blueberries for color. Plus, blueberries just pair well with lemon.

Let's cut a slice.

This tart was really light and creamy. It was the perfect balance of lemon and sweet. This definitely doesn't have a lip-puckering tart flavor, so if that's your thing, add more lemon juice. The berries on top were a nice addition. My dad suggested slices of strawberries and kiwis which would be really delicious with the lemon cream. This dessert did the trick, he felt much better after having a slice.
Ingrdients:

1 (9 1/2) tart round, fully baked
4 large eggs

4 teaspoons grated lemon zest

1 can sweetened condensed milk

1/2 cup fresh lemon juice, strained (I used just slightly less than a 1/2 cup)

Pinch of salt

Opt.

Sweetened whipped cream

Berries

Prepare and fully bake a 9 1/2 inch tart round. Set aside to cool.

Preheat oven to 350 degrees.

In a bowl, using an electric mixer on medium speed, beat together the egg yolks and lemon zest until mixed, about 1 minute. Add the condensed milk, lemon juice and salt, beating well after each addition. Pout into the fully baked tart shell.

Bake the tart until the filling is firm in the center, 12-14 minutes. Transfer to a wire rack and let cool completely until set, 1-2 hours. Cut into wedges and serve with a dollop of whipped cream, if using.

*Top with fruit just before serving, if desired.