Meyer Lemon Cream Strawberry Tart

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The lemon filling:

4 eggs

2 egg yolks

1/2 cup sugar

1/2 cup Meyer lemon juice or other fresh-squeezed lemon juice

Grated zest of 2 lemons (about 1 1/2 tablespoons)

Pinch kosher salt

4 tablespoons unsalted butter, cut into small pieces

The tart shell:

1 sheet puff pastry dough, thawed

1 egg

Sugar, for sprinkling


3/4 cup heavy cream

1 teaspoon sugar

1 pound strawberries, hulled and sliced

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