Prepare Pastry for Tart Shell as directed. Cool.
In a large mixing bowl, beat eggs with an electric mixer on high speed for 5 minutes or until the eggs are thick and lemon colored.
Gradually beat in the sugar, beating for about 5 minutes more or until mixture doubles. Stir in lemon peel and juice.
Transfer mixture to a large, heavy saucepan. Cook and stir over medium heat for 5 to 10 minutes or until mixture mounds and is fluffy. Remove from heat and stir in the butter until melted.
Pour lemon filling into tart shell. Bake in a 400 degree F oven for 10 to 15 minutes or until golden. Cool in tart pan on a wire rack.
Serve topped with whipped cream and fruit. Cover and store in the refrigerator. Makes 12 servings.
In a medium mixing bowl, cut cold butter into all-purpose flour until pieces are the size of small peas. In a small mixing bowl, combine beaten egg yolk and 1 tablespoon ice water. Gradually stir the egg-yolk mixture into the flour mixture. Add 2 to 3 tablespoons more water, 1 tablespoon at a time, until all the dough is moistened. Shape into a ball. If necessary, cover dough with plastic wrap and chill in the refrigerator for 30 to 60 minutes or until dough is easy to handle. On a lightly floured surface, roll out dough to a 13-inch circle. Ease into an 11-inch tart pan. Trim edges. Prick bottom and sides with a fork. Bake in a 400 degree F oven for 10 to 12 minutes or until golden brown. Cool on a wire rack.