For the crust:
For the lemon filling:
Preheat the oven to 180°C. Mix the crushed biscuits with the melted butter and sugar in a bowl. Press this mixture firmly onto the bottom of a greased tart pan (about 24 cm). Bake the crust for 10 minutes in the oven and let it cool.
In a bowl, beat the eggs and sugar until light and airy. Add the lemon juice, lemon zest, cream, and cornstarch, and mix well. Pour the filling over the cooled crust.
Bake the tart in the preheated oven for 25-30 minutes, or until the filling is set and slightly golden brown at the edges. Allow the tart to cool completely, then place it in the refrigerator for at least 2 hours to set.
Remove the lemon tart from the refrigerator and cut it into nice slices. Serve immediately for a refreshing end to the meal.
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