An easy shortbread cookie crust and a lush lemon filling make a simple, yet stunning dessert. The sweet, but tart filling meets buttery cookie crumb crust.
Preheat oven to 350 °F (177 °C). Spray a 10” tart pan with non-stick baking spray and set aside.
In the bowl of a food processor, pulse all cookies until finely crumbled.
Add the melted butter to the cookie crumbles and pulse until the cookie crumbs begins to clump together.
Press crumbs into a tart pan and tamp down with the flat bottom of a measuring cup or tamper to compact.
Bake crust for 8-10 minutes until golden brown.
In a small saucepan, whisk together the eggs and egg yolks. Then whisk in the lemon juice, lemon zest, sugar, and cornstarch.
Place the saucepan on the stove and turn the heat to medium low. You will need to whisk the mixture constantly as it heats. Keep whisking and cooking the mixture until it thickens to the point that it will coat the back of a spoon. If you have an instant read thermometer, you want it to reach 170 °F (77 °C). (It may take up to 10 minutes, and remember that it will continue to thicken when it is chilled.) You must whisk it constantly, even while checking the temperature.
Once the curd has thickened, remove the pan from the heat. Stir in the butter until it is incorporated.
Pour the lemon filling through a sieve to remove any zest, stray seeds, or lumps.
Pour filling into the baked crust and use an offset spatula to spread it smooth.
Bake for an additional 5 minutes to help set the lemon filling.
Cool completely and then chill in the refrigerator for 2-3 hours before serving.
Pop the tart out of the tart pan and place on a large serving plate.
Top with lemon slices, fresh berries, edible flower petals, etc.