Meyer Lemon Tart - cooking recipe

Ingredients

Sugar Cookie Tartlet Crust
1/3 cup sugar
1/2 cup butter, room temperature
1 1/4 cups all-purpose flour
1/4 teaspoon kosher salt
2 tablespoons cream
1 teaspoon vanilla extract
Meyer Lemon Curd Tart Filling
1 cup sugar
2/3 cup meyer lemon juice, freshly squeezed and strained
1 tablespoon lemon zest
3 large eggs
2 egg yolks
6 tablespoons unsalted butter, softened and cut into half inch pieces

Preparation

Sugar Cookie Tartlet Crust:
Preheat oven to 400\u00b0F.
In a stand mixer, cream together sugar and butter until light and fluffy. Beat in flour, kosher salt, cream and vanilla, until mixture is moist and crumbly.
Press dough into four 4-inch tart pans (or one 9 or 10 inch tart pan) and press it up the sides, making sure the layer on the bottom is even.
Bake for 15-20 minutes, until crust is set and firm at the edges. Cool, then fill with desired filling and bake as that recipe directs.
Meyer Lemon Curd Tart Filling:
In a medium saucepan, combine sugar and lemon juice and bring to a boil. Stir occasionally.
In a large bowl, whisk together zest, eggs and egg yolks. When sugar mixture comes to a boil, pour very small amounts down the side of the bowl into the egg mixture while whisking continuously to temper the mixture. Continue to add only a few tablespoons at a time until all has been incorporated.
Transfer egg mixture back to sauce pan and return to stove. Cook on medium heat until thickened, about 8 minutes, whisking frequently.
Remove custard from stove and whisk in butter, adding in one piece at a time.
When all butter has been added, cool curd for 15 minutes before pouring into prepared tart crusts.
Refrigerate overnight or at least 8 hours before serving.