Classic Homemade Lemon Curd Tart

Sift flour and powdered sugar into a bowl and mix in ground almonds and salt

Cut cold butter into cubes and rub into the dry ingredients until crumbly

Mix in half an egg

Knead the dough on a work surface into a compact ball

Wrap the dough in plastic wrap and chill for 30 minutes

Grease a 28 cm tart pan with butter and dust with flour

Roll out the chilled dough on a floured surface into a circle

Line the tart pan with the dough, pressing the edges well

Trim the top of the dough with a knife

Prick the tart base multiple times with a fork

Line the crust with parchment paper and fill with dry beans to the rim

Bake in a preheated oven for 10 minutes

Remove the beans and parchment paper

Bake for another 12 minutes

Let the crust cool completely

Zest and juice the lemons

In a saucepan, whisk together lemon juice, zest, sugar, eggs, and egg yolks

Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon

Remove from heat and stir in the soft butter until melted and smooth

Let the lemon curd cool slightly

Pour the lemon curd into the cooled tart crust

Chill in the refrigerator until set

To use only half an egg, beat one whole egg in a bowl and use half of it; alternatively, use a small egg (size S)