French Lemon Cream Tart

Sweet Shortcrust Tart Shell, baked
1 C sugar
3 T lemon zest
4 large eggs
3/4 C lemon juice
1 C + 5 T unsalted butter, room temperature, cut into 20 pieces
apricot jam
berries

Instructions
Add sugar and zest to a large bowl and use your fingers to rub in the zest. Add the eggs and lemon juice; whisk to combine and add to a large pot.
Over low to medium heat, cook the filling. Be sure to keep the heat low so as to not burn the filling. Whisk constantly until the mixture reaches 180 degrees.
Take off the heat and pour through a seive into a clean bowl; cool for 15 minutes.
Pour cooled filling into a food processor. Turn it on and slowly add the butter, 5 pieces at a time; let it run for a minute or two before adding more butter.
When all the butter has been added, let it run for another 5 minutes to create the creamy texture. Pour the filling into a clean container and press a piece of plastic on top to keep a skin from forming. Let it chill for at least 4 hours, and up to 2 days.
Whisk the cream before adding to the shell. Press another piece of plastic on top to keep a skin from forming; chill for at least half an hour and no more than 5 hours.
Top with berries and glaze with slightly warm apricot jam.
It's best to assemble this the day you're going to servce it; the cream will soften the crust.