Ingredients

For the Tart Crust:
200g all-purpose flour
100g unsalted butter (cold, cubed)
50g sugar
1/2 tsp salt
2 egg yolks

For the Lemon Curd Filling:
4 large eggs
150g sugar
120ml fresh lemon juice
Zest of 2 lemons
50g butter
100ml heavy cream

Directions

Mix flour, sugar, and salt. Cut in butter until crumbly. Add egg yolks and mix. Form into a disc and chill for 30 min.

Roll out dough, press into a tart pan, and chill again for 30 min. Blind bake at 180°C (350°F) for 15 min, then bake 10 more min.

Whisk eggs, sugar, lemon juice, and zest in a saucepan. Stir over low heat until thick. Add butter, whisk in heavy cream.

Pour filling into the crust. Bake at 160°C (320°F) for 10-12 min until just set. Cool and refrigerate for 2 hours before serving.