⏳ Yield & Time

Yield: 6 servings

Preparation Time: 45 minutes

Cook Time: 34 minutes

Total Time: 79 minutes

🍽 Ingredients

• 1 ½ cups All-purpose flour
• ¼ teaspoon Salt
• ½ cup Powdered sugar
• ½ cup (1 stick) Cold unsalted butter
• 1 Large egg yolk
• ½ cup Granulated sugar
• ¼ cup Cornstarch
• 1 cup Fresh lemon juice
• 2 lemons Lemon zest
• 4 Large eggs
• 6 tablespoons (3 ounces) Unsalted butter
• ½ cup Shelled pistachios

📖 Instructions

1. Preheat your oven to 350°F (175°C). Make sure that rack is positioned in the center.
2. Prepare the tart shell: In a medium bowl, whisk together 1 ½ cups of all-purpose flour, ¼ teaspoon of salt, and ½ cup of powdered sugar. Cut in ½ cup (1 stick) of cold unsalted butter, using a pastry blender or your fingertips, until the mixture resembles coarse crumbs.
3. Add an egg yolk: Gently stir in 1 large egg yolk until the dough just comes together. Do not overmix, or the crust will be tough. Gently form dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
4. Roll out the dough: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to your 9-inch tart pan. Gently press the dough into the bottom and up the sides of the pan, trimming any excess dough.
5. Blind bake the crust: Prick the bottom of the crust with a fork all over. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15-20 minutes, or until the crust is lightly golden.
6. Remove weights and bake further: Remove the parchment paper and pie weights. Return the crust to the oven and bake for another 5-7 minutes, or until the bottom is lightly golden brown. Let the crust cool completely on a wire rack.
7. Make the lemon curd: In a medium saucepan, whisk together ½ cup of granulated sugar, ¼ cup of cornstarch, and ¼ teaspoon of salt. Gradually whisk in 1 cup of fresh lemon juice and the zest of 2 lemons. Whisk in 4 large eggs and beat well to avoid lumps! I sometimes skip the zest part; I know, so lazy!
8. Cook the curd: Cook over medium heat, whisking constantly, until the curd thickens enough to coat the back of a spoon (about 8-10 minutes). Remove from heat and stir in 6 tablespoons (3 ounces) of unsalted butter, cut into pieces. Then, stir in ½ cup of shelled pistachios, roughly chopped. Yum!
9. Cool the curd: Strain the curd through a fine-mesh sieve into a bowl to remove any lumps or bits of zest. Press it through a sieve with the back of a spoon; this is super important to get the smoothest lemon curd. Let it cool completely, stirring occasionally to prevent a skin from forming.
10. Assemble the tart: Once the lemon curd is cooled, spread it evenly over the cooled tart shell. Sprinkle the top with roughly chopped pistachios for garnish. If you're feeling fancy, maybe drizzle a little extra lemon juice before serving.
11. Chill and serve: Refrigerate the tart for at least 2 hours to allow the flavors to meld and the curd to set completely. Serve chilled and enjoy! This tart is seriously addictive, so be warned.

📝 Notes

• For a richer flavor, use high-quality unsalted butter.
• Make sure your lemon curd is completely cool before filling the tart shell, or it could make the crust soggy.
• If you want a sweeter tart, you can add up to ¼ cup more of sugar to the lemon curd. Taste as you go!