Meyer Lemon Tart FOR THE CRUST 1 cup all-purpose flour 2 tablespoons sugar 1/2 teaspoon Salt 1/4 teaspoon finely grated Meyer lemon zest 1 stick cold unsalted butter, cut into pieces 1/2 teaspoon pure vanilla extract FOR THE LEMON CURD 2 large eggs plus 3 large egg yolks 1/4 cup plus 2 tablespoons sugar 1/4 teaspoon cornstarch 3 tablespoons finely grated Meyer lemon zest, plus 1/3 cup fresh Meyer lemon juice (from 3 lemons) 6 tablespoons unsalted butter, cut into small pieces Preheat oven to 375 degrees. Make the crust: Whisk together flour, sugar, 1/2 teaspoon salt, and the lemon zest in a large bowl. Cut in butter with a pastry cutter or your fingers until dough begins to hold together. Stir together 1 tablespoon water and vanilla, then mix into dough. Shape dough into a disk, and wrap in plastic wrap. Refrigerate for 30 minutes. Using your fingers, press dough evenly into bottom and up sides of a 9-inch fluted tart pan with a removable bottom. Freeze for 30 minutes. Bake tart shell until golden, about 25 minutes. Let cool completely. Meanwhile, make the lemon curd: Whisk together eggs, egg yolks, sugar, and cornstarch in a medium saucepan. Whisk in lemon zest and juice. Cook over medium-low heat, stirring constantly, until thick enough to coat the back of a wooden spoon, about 7 minutes. Remove from heat and whisk in butter, 1 piece at a time. Pour filling into cooled tart shell. Bake until filling is browned, slightly puffed, and set, about 30 minutes. Let cool completely. Back to Baking