An exquisite, silky-smooth lemon tart featuring a perfectly crisp pâte sablée sweet pastry crust and a bright, buttery lemon curd that strikes the perfect note between sweet and tangy.
Combine the flour, powdered sugar, and a pinch of salt in a food processor. Add the 90g of cold cubed butter and pulse until the mixture resembles wet sand.
Add the egg yolk and 1-2 teaspoons of ice-cold water, pulsing until the pastry dough starts to cling together. Press the dough into a disk, wrap in wax paper, and chill in the refrigerator for at least 30 minutes.
Roll the chilled pastry out on a floured surface to 3mm thickness, fit it into a 9-inch loose-bottomed tart tin, and blind-bake with pie weights at 375°F (190°C) for 15 minutes, then 10 minutes uncovered until golden brown.
Whisk lemon juice, lemon zest, whole eggs, and granulated sugar in a heatproof bowl. Cook over a water bath (double boiler) on low heat, stirring continuously until the custard thickens to coat the spoon.
Remove the custard from heat, sieve it into a clean bowl, and allow it to cool slightly. Whisk in the 125g room temp butter cubes one by one until silky and emulsified. Pour into the baked shell and chill for 4 hours.
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