# Ingredient list:
→ Tart Shell
01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and cubed
03 - 1/4 cup powdered sugar
04 - 1 large egg yolk
05 - 1–2 tablespoons cold water
06 - 1/4 teaspoon salt
→ Lemon Curd
07 - 3 large eggs
08 - 3/4 cup granulated sugar
09 - 1 tablespoon finely grated lemon zest (about 2 lemons)
10 - 1/2 cup fresh lemon juice (about 3 lemons)
11 - 6 tablespoons unsalted butter, cubed
→ Decoration
12 - 1/2 cup edible flowers (violets, pansies, nasturtiums)
13 - Fresh mint leaves (optional)
# How-to:
01 - Combine flour, powdered sugar and salt in a food processor and pulse to blend. Add cold cubed butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and 1 tablespoon cold water and pulse just until the dough begins to clump; add additional water, 1 teaspoon at a time, only if needed. Turn the dough onto a work surface, press into a flat disk, wrap tightly and refrigerate at least 30 minutes.
02 - Preheat the oven to 350°F. On a lightly floured surface, roll the chilled dough to fit a 9-inch tart pan with a removable bottom and line the pan, trimming the edges. Return the lined shell to the refrigerator for 10 minutes, then dock the base with a fork.
03 - Line the chilled shell with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove the weights and parchment, then continue baking 10–12 minutes more until the crust is golden and set. Remove from the oven and cool completely on a wire rack.
04 - Whisk together the eggs, sugar, lemon zest and lemon juice in a medium saucepan. Cook over medium-low heat, whisking constantly, until the mixture thickens enough to coat the back of a spoon, about 8–10 minutes; do not allow it to boil. Remove from the heat and whisk in the butter until incorporated and smooth. Pass the curd through a fine-mesh sieve into a bowl and let it cool to room temperature.
05 - Pour the cooled lemon curd into the baked tart shell and smooth the surface with an offset spatula. Refrigerate the tart until the filling is fully set, at least 1 hour.
06 - Just before serving, arrange edible flowers and mint leaves on the tart for decoration. Slice with a sharp knife and serve chilled or at cool room temperature.
