We are big lemon fans in our house. From an early age, my elder daughter has preferred lemon tart to birthday cake. (In fact, when she discovered that I was baking Lemon Loaf Cake, she asked if I couldn't make lemon squares instead. Oh well.)
With a little forethought, this recipe is a snap. Eggs and cream brought to room temperature -- yes. Butter melted and cooled to room temperature -- yes. Lemons zested -- yes, again. Then, with only a whisk and bowl it all comes together so easily.