Lemon Curd Tart

1. Preparation

Preheat the oven to 350°F (175°C).

Gather all ingredients and equipment: a tart pan, mixing bowls, whisk, and saucepan.

Zest and juice the lemons, setting aside 1 cup of lemon juice and 2 tablespoons of zest.

In a mixing bowl, combine 1 1/4 cups all-purpose flour with 1/2 cup powdered sugar and a pinch of salt.

2. Making the Crust

Add 1/2 cup cold unsalted butter, cubed, to the flour mixture.

Using a pastry cutter or your fingers, blend the butter into the dry ingredients until the mixture resembles coarse crumbs.

Pour in 1 large egg yolk and 2 tablespoons cold water, mixing until the dough forms.

Press the dough into the bottom and up the sides of a tart pan, then refrigerate for 10 minutes.

Blind bake the crust for 15-20 minutes until golden. Remove from oven and let it cool.

3. Making the Lemon Curd

In a saucepan over medium heat, whisk together 1 cup granulated sugar, 1/4 cup unsalted butter, and 1 cup lemon juice.

Once melted, slowly whisk in 4 large eggs and lemon zest until fully combined.

Continue cooking over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10 minutes.

Remove from heat and strain the curd through a fine mesh sieve to remove any lumps.

4. Assembling the Tart

Pour the lemon curd into the cooled tart shell, spreading it evenly.

Bake the tart for an additional 10-15 minutes until the curd is set.

Remove from oven and let it cool at room temperature before refrigerating for at least 1 hour.

5. Serving

Once chilled, remove the tart from the tart pan.

Dust with powdered sugar before serving.

Garnish with lemon slices or berries if desired.