Preheat oven to 350 degrees

Use the paddle attachment of a stand mixer to cream butter and sugar until it's light and fluffy (you can use a hand mixer for this as well).

Using low speed, add flour slowly until just combined.

Push the crust mixture into a 9-inch tart pan with removable bottom.

Gently use a fork to prick the surface of the crust from side to side.

Place crust in freezer and chill for 15 minutes.

Bake at 350 for 15-20 minutes or until crust turns a light brown

Set aside and let cool to room temperature.

For the filling, take a large bowl and whisk the melted butter, milk, eggs, lemon zest, lemon juice and molasses until well combined.

Fold in the bread crumbs until completely coated.

Pour the filling into the crust and return to the oven for 20 minutes. Cool for at least 20 minutes before serving. Top with whipped cream and enjoy!