Lemon Tart — French Tart with Lemon Curd Filling

Roll the chilled dough to 3 mm thick between two sheets of parchment paper and fit it into the tart pan, pressing the edge and bottom together with your fingers. Prick the bottom all over with a fork and freeze the pan for 15 minutes.

Line the crust with parchment paper and fill it with dried beans or pie weights. Bake in an oven preheated to 180°C / 355°F for 15 minutes. Remove the weights and bake for 5 minutes more; the crust should look matte and dry. Let it cool completely, since pouring the curd into a warm crust will make it soggy.

Whisk the eggs, sugar, lemon juice, and zest constantly in a heatproof bowl set over simmering water. Remove the bowl from the heat when the mixture thickens enough to coat the back of a spoon and a line drawn through it stays open. This takes about 10 minutes; do not let the mixture boil. Add the butter a few cubes at a time, whisking until each addition melts.

Pour the curd through a fine-mesh sieve into the cooled crust; the sieve will catch any bits of egg that formed during cooking. Smooth the top with a spatula, tap the pan lightly on the counter once, and refrigerate.