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Tangy lemon curd tart in crisp pastry is bright, elegant, and refreshing. This mediterranean dessert is a family favorite for spring and summer.
Preheat oven to 350°F (175°C) and lightly butter a 9-inch tart pan.
In a bowl, combine flour, salt, and granulated sugar. Cut in cold butter until the mixture resembles coarse crumbs.
Add 1 egg and 1 tablespoon lemon zest; mix just until dough forms, avoiding overworking. Press into tart pan and chill for 30 minutes.
Line pastry with parchment and fill with pie weights. Bake shell for 20 minutes, remove weights, then bake 10 minutes more until golden. Cool completely.
For lemon curd, whisk remaining eggs, sugar, lemon juice, remaining zest, and a pinch of salt in a saucepan. Cook on medium-low, stirring constantly until thickened (6–8 minutes), then remove from heat and whisk in a few small butter pieces at a time until smooth.
Pour curd into cooled tart shell, smooth the surface, and bake at 325°F (160°C) for 10–12 minutes, just until set at the edges but slightly wobbly in the center.
Cool completely. Dust with powdered sugar before serving for a crisp and elegant finish.
