Ripe figs are summer's sugar and they pair wonderfully with tart lemon in my recipe for Fresh Fig and Lemon Cream Tart. Using a refrigerated pie crust lets you save your energy for homemade, luscious lemon curd.
Unroll the pie crust and press into a 9-inch tart pan. Cook crust according to package instructions.
Remove the bowl from the heat and let cool on a wire rack, stirring gently from time to time to release the heat. While the mixture is still warm, use an immersion blender to blend the butter a few cubes at a time into the lemon curd. As you add more butter, the cream will start to turn into a pale yellow with take on a thick, opaque texture.