Meyer Lemon Tart

Directions

1. 1
   Sugar Cookie Tartlet Crust:
2. 2
   Preheat oven to 400°F.
3. 3
   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.
4. 4
   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.
5. 5
   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.
6. 6
   Meyer Lemon Curd Tart Filling:
7. 7
   In a medium saucepan, combine sugar and lemon juice and bring to a boil. Stir occasionally.
8. 8
   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.
9. 9
   Transfer egg mixture back to sauce pan and return to stove. Cook on medium heat until thickened, about 8 minutes, whisking frequently.
10. 10
    Remove custard from stove and whisk in butter, adding in one piece at a time.
11. 11
    When all butter has been added, cool curd for 15 minutes before pouring into prepared tart crusts.
12. 12
    Refrigerate overnight or at least 8 hours before serving.