Silky lemon curd nestled in a crisp, buttery tart shell, topped with fresh edible flowers for a spring finish.
# What You'll Need:
→ Tart Shell
01 - 1 1/4 cups (160 g) all-purpose flour
02 - 1/2 cup (115 g) unsalted butter, cold and cubed
03 - 1/4 cup (30 g) powdered sugar
04 - 1 large egg yolk
05 - 1–2 tbsp cold water
06 - 1/4 tsp salt
→ Lemon Curd
07 - 3 large eggs
08 - 3/4 cup (150 g) granulated sugar
09 - 1 tbsp finely grated lemon zest (from about 2 lemons)
10 - 1/2 cup (120 ml) fresh lemon juice (from about 3 lemons)
11 - 6 tbsp (85 g) unsalted butter, cubed
→ Decoration
12 - 1/2 cup edible flowers (e.g., violets, pansies, nasturtiums)
13 - Optional: fresh mint leaves
# How-To Steps:
01 - In a food processor, pulse flour, powdered sugar, and salt to combine. Add cold butter and pulse until mixture resembles coarse crumbs. Add egg yolk and 1 tbsp cold water; pulse until the dough just comes together. Add more water if needed, 1 tsp at a time. Shape dough into a disk, wrap in plastic, and chill for at least 30 minutes.
02 - Preheat oven to 350°F (175°C). Roll chilled dough on a lightly floured surface to fit a 9-inch (23 cm) tart pan. Press dough into the pan and trim edges. Chill for 10 minutes, then prick base with a fork. Line with parchment and fill with pie weights or dried beans. Bake 15 minutes. Remove weights and parchment, bake 10–12 minutes more until golden. Cool completely.
03 - In a medium saucepan, whisk eggs, sugar, lemon zest, and juice. Cook over medium-low heat, whisking constantly, until mixture thickens and coats the back of a spoon (about 8–10 minutes; do not boil). Remove from heat; whisk in butter until smooth. Strain through a fine sieve into a bowl. Let cool to room temperature.
04 - Pour cooled lemon curd into the baked tart shell. Smooth the top. Chill tart at least 1 hour, or until set.
05 - Just before serving, top with edible flowers and mint leaves if using. Slice and enjoy.
