The PERFECT Lemon Tart

Ingredients

½ cup freshly-squeezed lemon juice
Zest of one lemon preferably unsprayed
½ cup sugar
8 tbsp unsalted butter cut into bits
2 large eggs
2 large egg yolks
One pre-baked 9-inch tart shell

Instructions

Preheat the oven to 350°F.
In a medium-sized non-reactive saucepan, heat the lemon juice, zest, sugar, and butter. Have a mesh strainer nearby. In a small bowl, beat together the eggs and the yolks.
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. Pour the lemon curd though a strainer directly into the pre-baked tart shell, scraping with a rubber spatula to press it through. Smooth the top of the tart and place it in the oven for five minutes to set the curd.
Remove from the oven and let cool before slicing and serving.

Notes

*Recipe from David Leibovitz

*For the tart shell, I used the recipe for pate brisee.

*If you want an intricate and refined look, sort the raspberries by size and arrange the larger berries on the outside and smaller ones as you work your way into the center of the tart.

*A trick I've learned is to use a tea strainer for the powdered sugar dusting since it's much finer than a mesh strainer and you can even store it in the box for a quick dusting on baked goods and desserts. Mine is an expensive one from Ikea.