Lemon Tart With Cream Recipe

The original tart which this recipe is based off of appears in Alice Medrich's Pure Dessert. I, however, have modified it in two ways, one intentional, one not so intentional. I added brown sugar to the crust to give it some extra oomph because I think the slight caramel flavor works well with the lemon. As for the unintentional modification, when I went to fill the tart at Jill’s, I found the lemon filling didn’t spread all the way around. I topped it with the cream to repair the tart’s look, and then it turned out we liked it better that way — it gave much needed sweetness to the puckery lemon curd.