Lemon Curd Tart

• 2 cups (9 ounces) all-purpose flour, more for rolling
• 1 cup (2 sticks) unsalted butter, cubed, left out to soften but not yet room temperature
• 1/2 cup confectioners sugar, sifted
• 1/2 teaspoon kosher salt
• 3/4 cup sugar
• 7 large egg yolks
• 1/2 cup freshly squeezed lemon juice (from about 2 lemons)
• 6 tablespoons (3 ounces) unsalted butter, cut into 1/2-inch cubes
• Fresh fruit of your choice: berries, or sliced peaches or nectarines

1. Combine the flour, butter, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment.
2. Mix on low speed, gradually increasing to medium speed, until the dough is a uniform consistency and comes together in a ball, about 1 1/2 minutes.
3. Transfer to a large sheet of plastic wrap, form into a 7-inch disk, and wrap in the plastic.
4. If using the dough the same day, leave at room temperature.
5. Otherwise, refrigerate for up to a week; allow it to come to room temperature before proceeding.
6. Put an inch or two of water in the bottom of a double boiler or medium saucepan and bring to a simmer over medium-high heat.
7. In the top of the double boiler or a stainless steel bowl, whisk together the sugar and yolks, then whisk in the lemon juice.
8. Put the pan or bowl of eggs over, but not touching, the simmering water.
9. (If youre not using a double boiler, you can first carefully invert a small heatproof bowl on the bottom of the panthis will help support the upper bowl holding the egg mixture.)
10. Cook, whisking frequently, until the mixture is thick and nearly pudding-like, about 10 minutes.
11. Meanwhile, position a rack in the center of the oven and heat to 350F.
12. When the curd has thickened, remove from the heat and whisk in the butter, a few pieces at a time, until completely blended.
13. Pour through a fine-mesh strainer into a bowl.
14. (You can make the curd ahead of time; lay plastic wrap directly on the surface of the curd and refrigerate for up to 1 week.)
15. On a lightly floured surface, roll the dough to a scant 1/4-inch thickness.
16. Transfer to a 9 1/2-inch tart pan, gently pressing the dough into the corners.
17. Remove excess dough from the edges.
18. Bake until the crust is set and light golden brown, 15 to 20 minutes.
19. Remove from the oven and let cool on a rack for 10 minutes, leaving the oven on.
20. Pour the curd into the tart shell; it should come just to the top of the crust.
21. Return the tart to the oven and bake for 10 minutes longer.
22. Let cool completely on a rack, then arrange the berries or other fruit on top of the curd.

flour, unsalted butter, confectioners sugar, kosher salt, sugar, egg yolks, freshly squeezed lemon juice, unsalted butter, fresh fruit

Taken from www.epicurious.com/recipes/food/views/lemon-curd-tart-388297 (may not work)