Lemon Tart

Tarte au Citron
Makes one 9" tart

For the pastry - Päte Sucrée

1 1/4 cup flour
2 tablespoons sugar
1/8 teaspoon salt
7 tablespoons chilled unsalted butter, cut in 1/2" pieces
1 egg yolk
1 tablespoon ice water

Combine flour, sugar and salt in bowl of food processor. Add butter, using on/off turns until the mixture becomes crumbly.
Stir together egg yolk and water in small bowl. Add to flour mixture. Pulse until dough begins to clump together.
Press dough into bottom and up sides of 9-inch tart pan with removable bottom. Trim edges. Pierce crust all over with fork. Freeze 20 minutes.

Preheat oven to 350 F. Line crust with foil. Fill with dried beans. Bake until crust is set, about 15 minutes. Remove foil and beans. Continue baking until crust is lightly golden, about 20 minutes. Transfer to rack to cool while preparing the filling.

For the Lemon Filling:

6 egg yolks
2/3 cup sugar
3/4 cup freshly squeezed lemon juice (2-3 lemons)
6 tablespoons butter, softened
pinch of salt
2 teaspoons lemon zest

In a medium sauce pan, combine egg yolks and sugar. Mix well to combine. Add remaining ingredients, except for the lemon zest. Cook over medium-low heat, stirring constantly with a wooden spoon. (Do not allow to boil or the mixture will curdle.)
When the mixture changes to a bright yellow color, and thickly coats the wooden spoon, remove from heat. Pour through a fine strainer. Discard the residue. Stir in lemon zest.
Pour the filling into the cooled tart shell; it will continue to thicken as it sets. Let it sit at least one hour. Serve at room temperature or cold.