Lemon Tarte

FOR PASTRY:

1 1/2 c. flr

1/2 t salt

1 T sugar

9 T chilled butter (= one stick plus 1 T)

cut into 1/4" pieces

3-4 T ice water

In a food processor, pulse the flour and butter until it resembles coarse crumbs. Dump out on the board.

Sprinkle water over top and work until it just holds together (first smear the butter-flour mix with the heel of your hand; then slowly work into a ball, kneading once or twice)

Roll into a ball and flatten slightly into 3 - 4 inch disk. Cover and rerigerate.

FOR LEMON CURD

1 T, plus 2t finely grated lemon zest

1 up fresh lemon juice

1 1/3 cups sugar

4 large eggs

1 3/4 sticks of butter cut into Tablespoon size pieces.

Whisk together zest, lemon juice, sugar, eggs and pinch of salt in a 2-quart heavy saucepan.

Add butter all at once and cook over moderately low heat, whisking constantly until the curd is thick enough to hold marks of whisk and first bubbles start to appear on the surface (about 10 minutes)

Immediately pour curd through a fine sieve into a bowl, cover and refrigerate.

Roll out pastry dough to 12 inches. Place in a nine inch tart pan.

Bake shell blind at 400 degrees for 15 minutes

Remove weights and foil. Bake 15-20 minutes more, uncovered.

When cool, add lemon curd to shell and allow to set.