LEMON TART - Bestrecipe005

Ingredients

Crust

Lemon Curd Filling

•  2 large eggs plus 2 egg yolks (or 3
  whole eggs)
•  3/4 cup (150 g/5.3 oz) granulated sugar
•  1 tablespoon lemon zest
•  1/2 cup (120 ml) freshly squeezed lemon
  juice (2-3 lemons for both zest and juice)
•  2 tablespoons heavy cream , optional
•  1/2 cup (1 stick/115 g) unsalted butter, cut
  into small pieces

Instructions

1. To make the lemon curd: In a medium heatproof bowl,
   place eggs, sugar, lemon zest, lemon juice, and heavy cream and whisk to
   combine. Place the bowl over a saucepan of simmering water (bain-marie). Cook
   on moderate heat, whisking constantly, until mixture becomes thick (mine was
   ready in 10 minutes, but it can take up to 20). If you have a thermometer, it
   should register 170°F/75°C; otherwise, it should coat the back of a wooden
   spoon and leave a clear pass if you run your finger through it. The curd will thicken
   more once cooled.
2. Remove from heat and immediately strain mixture through a
   sieve. Add butter, a few cubes at a time, and whisk until completely melted and
   incorporated, and mixture is smooth. Take your time with it—the whisking makes
   for an airy and light texture. Allow to cool to room temperature before filling
   the tart. (Lemon curd can be kept in an airtight container in the fridge for up
   to a week, or can be frozen for up to 2 months. To thaw, place overnight in the
   fridge. Whisk the mixture to smoothen it before using.)
3. Fill the tart shell with lemon curd, then refrigerate for at
   least 4 hours until chilled. Serve with berries and whipped cream if you like.
   The tart is rich, so cut your servings small.

Base Recipe adapted from this SITE