Instructions:

1. Preheat your oven to 180°C (350°F).
2. Roll out the pie crust and fit it into a 9-inch tart pan with a removable bottom. Trim off any excess dough.
3. In a large bowl, whisk together the eggs and granulated sugar until smooth and creamy.
4. Add the fresh lemon juice, heavy cream, and lemon zest to the egg mixture, whisking until well combined.
5. Pour the lemon mixture into the prepared tart shell.
6. Bake in the preheated oven for 30-35 minutes, or until the filling is set and the crust is golden brown.
7. Remove from the oven and let the tart cool completely on a wire rack.
8. Once cooled, refrigerate the tart for at least 1 hour before serving.
9. Dust with powdered sugar before serving, if desired.