butter, room temperature
zest from lemon
Step by step
Add 250 g flour, 40 g sugar and salt to the bowl of the stand mixer. Insert the Pastry Beater (the usage of the Pastry Beater is recommended to cut cold butter into doughs for light and flaky pastries; if you don't have one, replace it with the standard Beater).
Turn the stand mixer to speed 2 and mix until the dry ingredients are combined. Add 125 g cubed butter and 1 egg. Mix until a crumby dough forms.
Turn out the dough onto a floured surface and roll out until it is approximately 0.75 cm thick.
Drape the rolled out dough into a greased tart tin and make holed with a fork to make sure the crust cooks evenly.
Bake the crust for 20-25 minutes in a 200°C preheated oven. Let cool completely.
Place the remaining sugar, eggs and lemon juice over a double boiler* and whisk constantly. *Place a heatproof bowl over a pot or saucepan of simmering water
Whisk by hand until the mixture becomes thick enough to coat the back of a spoon and leave a clear mark when you pass your finger over it.
Strain the mixture through a fine mesh sieve in the bowl of the stand mixer fitted with the Pastry Beater.
Add the butter cubes and lemon zest while beating on speed 2. Mix until the butter is completely incorporated and the curd looks velvety smooth.
Put plastic wrap straight over the warm curd to prevent a dry skin from forming. Let cool to room temperature.
Fill the tart crust with the lemon curd and even it out with an offset spatula or the back of a spoon. Refrigerate for 3 hours. Garnish to your taste before serving.