Lemon Tart

I made a Lemon Tart...

It was heavenly.

The only thing that could have made it better for me would be if I added a layer of Strawberry Jam under the lemon curd...

I think I'll make another....

with Strawberry Jam.

mmmm...

The lemon curd recipe I used can be found here.

The crust was a buttery, delicious, shortbread-ish, layer of goodness.

1 cup all purpose flour

2 tbsp sugar

1/2 cup cold butter, cubed

1 egg yolk

2 tbsp water

In a bowl sift flour with sugar. Using a pastry blender, or two forks, cut in the butter until it's in pea sized crumbs. Whisk egg yolk with water and pour over flour mixture, tossing with a fork until the dough clumps.

Pour the dough onto a floured work surface and press into a disc, roll it out large enough to fit into a 9-inch tart pan with a removable bottom (roughly 11 inches). The dough is pretty loose and may be slightly difficult to work with, if areas fall apart just push the dough back together or patch with other dough pieces and some water.

Refrigerate the dough for 30 minutes.

Prick the bottom of the crust all over, line with foil filled with dried beans and blind bake at 400 for 15-20 minutes, until the edges are golden. Remove the beans and foil and continue baking 10 minutes until evenly golden.

Let the crust cool completely before you fill it with your (strawberry jam and) lemon curd.

Seriously.

So. Good.

**crust recipe found in this book**