Marilyn Descours' Lemon Tart

Sugar Cookie Crust:

Blend sugar, butter and flour. Add egg, being careful not to over-mix, Refrigerate 30 minutes. Roll out on lightly floured surface, and fit into a 9 inch tart pan with removable bottom. Refrigerate again, 30 minutes. Line crust with aluminum foil, and weigh it down with dried beans, rice or pie weights. Bake 15 minutes in 375 degree oven. Remove bean or rice and foil, and brush crust with 1 egg beaten with 1 teaspoon water. Bake until golden, about 7 minutes.

Lemon Filling: 1 cup sugar 3 eggs 1/2 cup lemon juice 1 tablespoon lemon rind 3 ounces melted butter

Prepare crust and bake. Mix sugar and eggs until well-blended. Add lemon juice and rind; blend. Pour in melted butter, and mix to blend. Pour into prebaked shell and bake at 350 degrees 15 to 20 minutes, just until set. Cool completely. Garnish with whipped cream.