There are recipes where taking a few shortcuts or starting with store-bought components is just fine. And then there are recipes where the very best version takes some extra time and effort, but the payoff makes it worth it. Friends, this classic lemon tart is definitely the latter type of recipe. It calls for a whopping amount of egg yolks, a homemade crust, and more lemon zest than you’ve probably ever grated, but the end result is a stunning, almost glowing lemon tart that is the perfect balance of sweet, tart, buttery, and rich. Origins of the Recipe I rarely find a recipe that stops me in my tracks, but that’s exactly what happened when I took my first bite of Cook’s Illustrated’s lemon tart. My husband and 7-year-old daughter made it for our Christmas dessert, and while it took them the better part of the day (and left us …