Lemon Tart

Makes one 9-inch tart
Serves 8 to 10
When buying lemons, look for firm ones that feel heavy for their size and give a little when squeezed; very hard lemons yield little juice. Dust with confectioners’ sugar before serving if desired.
1 recipe Classic Tart Dough
7 large egg yolks
2 large eggs
1 cup (7 ounces) sugar
¼ cup grated fresh lemon zest (4 lemons)
⅔ cup fresh lemon juice (4 lemons)
Pinch salt
4 tablespoons (½ stick) unsalted butter, cut into 4 pieces
3 tablespoons heavy cream, chilled
1. Roll the dough out to an 11-inch circle on a lightly floured counter and, following these photos, fit it into a 9-inch tart pan with a removable bottom. Set the tart pan on a large plate and freeze the tart shell for 30 minutes.
2. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Set the tart pan on a large baking sheet. Press a double layer of foil into the frozen tart shell and over the edges of the pan and fill with pie weights. Bake until the tart shell is golden brown and set, about 30 minutes, rotating the baking sheet halfway through baking.
3. Carefully remove the weights and foil and continue to bake the tart shell until it is fully baked and golden, 5 to 10 minutes longer. Transfer the baking sheet to a wire rack and let the tart shell cool slightly on the baking sheet while making the filling.
4. Whisk the egg yolks and eggs together in a medium saucepan. Whisk in the sugar until combined, then whisk in the lemon zest, lemon juice, and salt. Add the butter and cook over medium-low heat, stirring constantly, until the mixture thickens slightly and registers 170 degrees on an instant-read thermometer, about 5 minutes. Immediately pour the mixture through a fine-mesh strainer into a bowl and stir in the cream.
5. Pour the lemon filling into the warm tart shell. Bake the tart on the baking sheet until the filling is shiny and opaque and the center jiggles slightly when shaken, 10 to 15 minutes. Let the tart cool completely on the baking sheet, about 1½ hours. To serve, remove the outer metal ring of the tart pan, slide a thin metal spatula between the tart and the tart pan bottom, and carefully slide the tart onto a serving platter or cutting board.

Lemon Curd

Ingredients:

2 whole eggs
1 egg yolk
3/4 cup sugar
6 Tablespoons butter
1/4 cup fresh lemon juice, strained

Serving size: Makes about 1 cup.

Directions:

1.  Juice the lemons.  Strain out the pulp and discard.
2.  Put the eggs, egg yol, and sugar in a medium-sized pot.
3. Add the lemon juice and whisk the whole business up until uniform.
4.  Toss in chunks of butter.
5.  Set the pot on the stove over medium heat.
6.  Cook over medium heat for a few minutes, whisking constantly, unti the butter melts and the sugar dissolves.
7.  when the mixture is melted and uniform, clip a candy thermometer to the side of the pot (amke sure it's not touching the bottom).
8.  Cook, whisking constantly, until the mixture reaches 175 degrees.  Remove from heat instantly.
9.  Strain the hot lemon curd into a large bowl.  This will catch any stray bits of cooked egg.
10.  Push the last bit through the strainer with a spoon.
11.  Cool the lemon curd to room temperature.
12.  Transfer to a clean jar, bottle, or smaller bowl.  Cover and refrigerate.