Use fresh lemon juice in this for the best results. I made it with 3/4 cup sugar and it was pretty tart, so if you want it sweeter, use 1 cup.
French Lemon Tart - Tart au Citron
1 c. fresh squeezed lemon juice (7+ lemons, depending on size)
grated zest of 2 lemons
3/4 - 1 c. sugar
12 T. butter, cut into cubes
4 large eggs
4 large egg yolks
Preheat oven to 350. Combine all the filling ingredients in a medium pan. Stir until the butter is melted, then whisk constantly until the mixture thickens. It should visibly mound up if you lift some with the whisk and drop it back into the pan. It doesn't take too long.
Pour the lemon curd into a fine mesh strainer placed over a bowl. Use a rubber spatula to press it through. (Don't skip this step or you'll get egg pieces in your filling)
Pour it into the tart, smooth it out, and bake it for about 5-6 minutes or until it is just set.
Let cool before serving.
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