This elegant classic is simple to prepare, and much richer than cornstarch-thickened lemon pies.

Line a 9 ½- or 10-inch two-piece tart pan with:

Chill and bake as directed in the dough recipe, or in About Pat-in-the-Pan Crusts. After removing the pie weights, if using, or a few minutes before the crust is fully baked, glaze the crust with:

Return the crust to the oven until golden brown, 5 to 8 minutes. Position a rack in the center of the oven. Reduce the oven temperature to 350°F if necessary.

Combine in a medium heatproof bowl:

Bring 1 inch of water to a bare simmer in a skillet. Set the bowl in the skillet and stir until the butter is melted. Remove the bowl from the skillet. Add to the bowl and beat until no yellow streaks remain:

Stir in:

Return the bowl to the skillet and, stirring gently, heat the mixture until thickened to the consistency of heavy cream (it will lightly coat a spoon), 6 to 8 minutes. Strain through a fine-mesh sieve into a medium bowl, then stir in:

Pour the filling into the tart shell. Bake until the center is set when the pan is nudged, 15 to 20 minutes. Let cool completely in the pan on a rack. Lightly press a sheet of oiled plastic wrap directly on the filling. The tart can be refrigerated for up to 1 day. Let warm to room temperature before serving. If desired, serve with: