Growing up, I loved making lemon bars with my mom. We usually made them in the spring when the weather was warming up. So, when Will requested a tart for Easter I knew exactly what filling to make. A lemon curd tart and lemon bars are very similar. I find that lemon curds are a little tarter and silkier, making for a great contrast to the buttery crust. Yet, they are more time consuming. I like to the make the crust in advance, and store it in the fridge until I'm ready to make the curd. It makes the process a less complicated, and this way I know the crust won't be too hot when I'm ready to assemble.
Lemon Curd Tart
1 stick unsalted butter, room temperature
1 1/4 cups sugar
zest of 4 large lemons
1/2 cup lemon juice, strained
1/8 cup salt
Find my tart crust recipe here
Combine butter sugar, and lemon zest in a stand mixer with paddle attachment. Whip the butter, sugar, and lemon zest on high speed until the mixture is light and fluffy, this will take about 5 minutes. Slowly add the eggs in 1 at a time making sure to scrape down the sides as you go. Add lemon juice and salt and mix until combined. The mixture will look lumpy, but do not worry the sugar will cook down.
Heat a heavy saucepan over very low heat (you do not want the eggs to curdle). Add lemon curd mixture and stir until thickened. This will take about 15 minutes. Do not walk away from the stove, because this can easily stick and curdle. The mixture will heavily coat the back of a spoon once finished. Pour into cooled tart crust and serve at room temperature. Garnish with a lemon slice.