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Buttery Lemon Custard Pie

10 servings

8 sheets phyllo dough, thawed if frozen
1/4 cup (1/2 stick) butter, melted

Filling
2/3 cup fresh lemon juice
1/2 cup granulated sugar
3 tablespoons heavy cream
5 large eggs

Topping
Confectioners' sugar
Lemon peel strips

Heat oven to 375 degrees F.

Filling: Beat together lemon juice, sugar and cream at medium speed until blended. Add eggs, 1 at a time, beating well after each addition.

Unfold 1 phyllo sheet so that it lies flat. Fit phyllo into a greased 9-inch tart pan with a removable bottom, draping excess dough over edges. Brush phyllo with some melted butter. Repeat with 3 more phyllo sheets and more melted butter.

Spoon filling over phyllo in prepared pan. Top with 2 more phyllo sheets and more butter. Trim overhang to 1 inch. Fold edges toward center. Brush with more butter.

Crumble remaining phyllo sheets and trimmings over top of tart. Brush with remaining butter.

Bake tart until golden, 18 to 20 minutes. Transfer pan to a wire rack to cool completely. Dust with confectioners' sugar. Sprinkle with lemon peel strips.