Step 1

First, in the bowl of your stand mixer, mix the room temperature butter and powdered sugar with the paddle attachment. Mix until it is smooth.

Step 2

Next, add in the eggs, and lemon zest and mix until combined.

Step 3

Mix in the salt and and flour until just combined.

Step 4

Wrap the dough in plastic wrap and press into a disc shape. Refrigerate for 1 hour.

Step 5

Divide the tart dough in half (the other half can be used for another tart or be frozen for later use).

Step 6

Roll the tart dough out to 1/8" thick

Step 7

Place the dough into the 9" tart pan and press firmly against the bottom and sides.

Step 8

Trim off the excess dough and freeze the tart for 30 minutes.

Step 9

Place some crumpled up parchment paper and pie weights into the tart pan.

Step 10

Place the tart pan on a sheet pan and bake in the oven at 350ºF for 25 minutes.

Step 11

Remove the parchment and pie weights and continue baking for 10 minutes.

Step 12

Brush the tart with egg wash and continue baking for 7-8 minutes or until golden brown.

Step 13

Remove the tart pan from the oven to cool and reduce the temperature to 280ºF

Step 14

Zest and juice your lemons, being sure to remove any seeds and set aside.

Step 15

Place your eggs, sugar, cream, and zest into a large container and blend using an immersion blender (or regular blender) until smooth.

Step 16

Slowly add in the lemon juice while blending and mix until smooth.

Step 17

Add the mixture to a medium sized saucepan over medium heat and warm the mixture to 110-120ºF then remove it from the heat and set it aside for 15 minutes.

Step 18

Skim any bubbles that arise to the surface before filling your tart shells.

Step 19

Place your tart shell (still in the pan) onto the sheet pan in the oven in the middle of the rack.

Step 20

Carefully pour the lemon filling into the tart pan up to the brim of the shell.

Step 21

Bake the tart for 25-30 minutes or until the center is still wobbly but the outer edges of the tart are set.

Step 22

Remove the tart from the oven and refrigerate for 3-4 hours before decorating with fresh fruit and creme fraiche.

Step 23

Whip your heavy whipping cream in the bowl of your stand mixer until soft peaks form.

Step 24

Add in the yogurt

Step 25

Continue mixing on low until firm but soft peaks form and it can hold it's shape.