Lemon Tart
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ref prettysimplesweet.com

Lemon tart crust
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9-inch tart pan, pref removable bottom

Pulse in food processor:
  1 1/4 c (180g) flour
  1/2 c (55 g) powdered sugar
  1/4 tsp salt
Add, pulse until coarse meal (~15 pulses)
  1/2 c (1 stick) cold butter, cut into small cubes
Add, pulse until starts to clump (10-15 seconds), no ball:
  1 large egg
  1/2 tsp vanilla (optional)

Turn onto floured surface
Form into ball
Flatten slightly to disc
Wrap with plastic wrap, refrigerate 1+ hour

Sit out for a few minutes

Roll to 11-inch circle

Place into 9-inch tart pan, trim edges
Cover, freeze 30+ minutes

Parchment paper or foil over crust, cover edges
Fill with pie weights/dried beans/uncooked rice

Bake at 375F, center rack, 20 minutes, foil shouldn't stick

Remove weights+foil

Bake 10 more minutes

Cool on wire rack.


Lemon curd filling:
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Whisk together;
  2 large eggs plus 2 yolks, or 3 whole eggs
  3/4 cup sugar
  1 tbsp lemon zest
  1/2 lemon juice (2-3 lemons for zest+juice)
  2 tbsp heavy cream, optional

Heat in bowl over simmering water, while whisking, to 170F.
Should coat the back of a wooden spoon.

Remove from heat, strain through a seive.

Add, a piece at a time while whisking:
  1 stick unsalted butter, cut into pieces

Whisking makes it light+smooth.

Cool to room temp. Then fill crust.

Refrigerate 4+ hours.