Instructions

1. 1

   Make tart shell: Cream cold butter and powdered sugar.

   • 💡Don't overmix
   • 💡Butter should stay cold
2. 2

   Add egg yolk and flour. Mix until just combined.

   • 💡Dough will be crumbly
   • 💡Press into pan
3. 3

   Press into tart pan, chill 30 min. Blind bake 20 min at 350°F.

   • 💡Use pie weights
   • 💡Should be lightly golden
4. 4

   Make curd: Whisk eggs, sugar, lemon juice and zest.

   • 💡Strain to remove zest if desired
   • 💡Fresh juice is key
5. 5

   Cook over double boiler until thick, whisk in butter.

   • 💡Stir constantly
   • 💡Should coat spoon at 170°F
6. 6

   Pour into shell, bake 10 min to set. Chill 2 hours.

   • 💡Should barely jiggle
   • 💡Cover surface to prevent skin