Creamy Lemon Tart crispy and melt-in-mouth

For the pastry:
Whiten the yolks and sugar with a whisk and add a little water to loosen the mixture.
Mix the flour and butter cut into dice with your fingers to obtain a sandy consistency and absorb all the butter.
Pour the first mixture in the middle and incorporate quickly with a knife.
Form a ball with your palms and make it more homogeneous.
Line a mold with the dough, line it with parchment paper and dried beans, then bake blind.
For the lemon cream:
Wash the lemons and finely zest two of them.
Put the zests in a saucepan.
Press the lemons and add them to the zests.
Pour in the sugar and cornstarch.
Stir and heat over low heat.
Beat the eggs in a separate bowl.
Incorporate into it while stirring the lemon juice and zest, sugar and cornstarch.
Put on high heat and continue to stir with a whisk.
Continue to stir well when the eggs are added to avoid burning this cream.
Remove from heat once the mixture has thickened and pour the mixture onto the cooked tart base.
Serve on a plate decorated with seasonal fruits, meringue or whipped cream. Let your desires speak