Into a pot over medium heat, add
Granulated Sugar (1 cup)
, yolks of the
, 1 tablespoon of zest from the
, 3/4 cup freshly squeezed lemon juice,
Salt (1/4 tsp)
Vanilla Extract (1/2 Tbsp)
Butter (1/2 cup)
. Cook, stirring, until mixture is smooth.
Continue to cook, stirring throughout, for about 5 minutes. Mixture should thicken slightly.
Pour the mixture through a strainer into a mixing bowl. Cover the bowl with plastic wrap, making sure the wrap touches the mixture on top. Let it rest for 30 minutes at room temperature.
Pour the mixture into a
Graham Cracker Pie Crust (1)
. Cover it with plastic wrap, pressing it against the tart's surface. Place in the fridge to chill for at least 24 hours.
Smooth the top before serving. Decorate as desired.