Meyer Lemon Tart

• Sugar Cookie Tartlet Crust
• 1/3 cup sugar
• 1/2 cup butter, room temperature
• 1 1/4 cups all-purpose flour
• 1/4 teaspoon kosher salt
• 2 tablespoons cream
• 1 teaspoon vanilla extract
• Meyer Lemon Curd Tart Filling
• 1 cup sugar
• 2/3 cup meyer lemon juice, freshly squeezed and strained
• 1 tablespoon lemon zest
• 3 large eggs
• 2 egg yolks
• 6 tablespoons unsalted butter, softened and cut into half inch pieces

1. Sugar Cookie Tartlet Crust:
2. Preheat oven to 400u0b0F.
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. 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. 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. Meyer Lemon Curd Tart Filling:
7. In a medium saucepan, combine sugar and lemon juice and bring to a boil. Stir occasionally.
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. Transfer egg mixture back to sauce pan and return to stove. Cook on medium heat until thickened, about 8 minutes, whisking frequently.
10. Remove custard from stove and whisk in butter, adding in one piece at a time.
11. When all butter has been added, cool curd for 15 minutes before pouring into prepared tart crusts.
12. Refrigerate overnight or at least 8 hours before serving.

sugar, sugar, butter, flour, kosher salt, cream, vanilla, lemon curd, sugar, lemon juice, lemon zest, eggs, egg yolks, unsalted butter

Taken from www.food.com/recipe/meyer-lemon-tart-448820 (may not work)