Step 1

Heat the oven to 325°F with a rack in the middle position. In a medium bowl, combine the sugar, both zests and the salt. Using your fingers, rub the zest into the sugar until fragrant and the mixture begins to clump. Add the whole eggs and yolks; whisk gently just until combined (avoid aerating the mixture). Whisk in the cream and both juices.

Step 2

Place the tart shell, still on a rimmed baking sheet, in the oven; warm for 5 to 10 minutes. Remove from the oven and immediately add the filling. Bake until the center of the filling jiggles slightly, 25 to 30 minutes.

Step 3

Cool completely on the baking sheet on a wire rack. The tart can be served at room temperature or chilled. To chill, refrigerate uncovered for 2 hours; if refrigerating for longer (the tart will keep for up to 2 days), tent with foil after about 2 hours. To serve, remove the outer metal ring and set the tart on a platter.