Lemon Curd Tart

Crust:

1-1/4 c. flour

1/2 c. cold, unsalted butter, cut into pieces

1/3 c. sugar

1/4 t. salt

1 T. water

Pulse in a food processor until crumbs form. Press dough into a 9 inch round tart pan. Shape edge with a floured dry measuring cup. Freeze until firm, 10-15 minutes. Prick all over with a fork. Bake at 350 degrees 25-30 minutes. Cool completely.

Tart:

4 large eggs plus 4 large egg yolks

1-1/3 c. sugar

2/3 c. fresh or bottled lemon juice

pinch of salt

10 T. unsalted butter, cut into pieces

In a small saucepan (off heat) whisk together eggs, yolks, sugar, lemon juice, and salt until smooth; add butter.

Place pan over medium heat. Cook, stirring constantly with a wooden spoon, until it is the consistency of a loose pudding, 8-10 minutes.

Pour curd through a fine mesh sieve into cooled crust. Cool to room temp. Refrigerate 2-3 hours. Unmold before serving.