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