Lemon Tart

• 1/2 cup (125 ml) freshly-squeezed lemon juice
• grated zest of one lemon, preferably unsprayed
• 1/2 cup (100 g) sugar
• 6 tablespoons (85 g) butter, salted or
• unsalted, cut into bits
• 2 large eggs
• 2 large egg yolks
• One pre-baked 9-inch (23 cm) tart shell
• Preheat the oven to 350F (180C.)

1. 1. In a medium-sized non-reactive saucepan, heat the lemon juice, zest, sugar, and butter. Have a mesh strainer nearby.
2. 2. In a small bowl, beat together the eggs and the yolks.
3. 3. When the butter is melted, whisk some of the warm lemon mixture into the eggs, stirring constantly, to warm them. Scrape the warmed eggs back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens and almost begins to bubble around the edges.
4. 4. Pour the lemon curd though a strainer directly into the pre-baked tart shell, scraping with a rubber spatula to press it through.
5. 5. Smooth the top of the tart and pop it in the oven for five minutes, just to set the curd.
6. 6. Remove from the oven and let cool before slicing and serving.

lemon juice, lemon, sugar, butter, eggs, egg yolks, tart shell

Taken from www.epicurious.com/recipes/member/views/lemon-tart-52866061 (may not work)