Lemon Tart

First, check the tools, all ready and set A medium bowl, pot, nine inch pie tin, no need to fret A wooden spoon, measuring cups, the stage is met For a sweet lemon tart, the best one yet Next have all the ingredients ready High-quality lemons, firm and steady Unsalted butter and sugar bring them here Heavy cream, flour and eggs make them appear In the bowl, pour one cup of flour in a heap A quarter cup of sugar, not too steep Add an egg and two tablespoons of cream Put a cut stick of butter in to keep with the theme Finally use clean hands to mash the dream An hour to chill till the dough's not a slush Roll it out twelve inches, but not too much Laid gently in the tin, emulating the Dutch Half an hour again for the cold brisk touch Preheat the oven, three-seven-five Bake the crust golden, 20 minutes to revive While it bakes, the curd we strive For the zestiest lemon filling alive Zest of two lemons in the medium pot A cup of their juice before they rot One stick of Butter to feed the soul One cup of sugar to complete the goal Boil the mixture on medium heat Whisk four eggs in a bowl for the next feet Drizzle in the boiled mixture slow And stir without cease Back in the pot, the curd's thick quest Low heat, always stirring, no time to rest For four long hours, a patience test After which strain the lumps, only smooth is best Fill the shell, smooth the top Bake for ten more minutes, then you stop Cool, then chill, let it drop Slice and serve, the flavor nonstop