Making the Tart Crust

1. Preheat the Oven and Prepare: Begin by preheating your oven to 375ºF (190ºC). Position the oven rack in the middle to ensure even baking.
2. Whisk Wet Ingredients: In a small bowl, whisk together the egg yolk, heavy cream, and vanilla extract until well combined. Set this mixture aside. These wet ingredients will bind the dry ingredients together to form the dough.
3. Combine Dry Ingredients in Food Processor: In the bowl of a food processor, combine the all-purpose flour, confectioners’ sugar, and kosher salt. Process for about 5 seconds, just until these dry ingredients are fully combined. This ensures even distribution of the salt and sugar throughout the flour.
4. Incorporate Cold Butter: Scatter the chilled, cubed butter pieces over the flour mixture in the food processor. Pulse the mixture about 15 times, or until it resembles coarse cornmeal. The mixture should have small, pea-sized pieces of butter visible. It’s crucial not to over-process at this stage, as overworking the dough will develop gluten and result in a tough crust. The goal is to keep the butter cold and in small pieces.
5. Add Wet Ingredients and Form Dough: With the food processor running continuously, slowly pour in the yolk mixture through the feed tube. Process until the dough just comes together, about 12 seconds. Watch carefully – as soon as the dough forms a ball and pulls away from the sides of the bowl, stop processing. Over-processing at this stage will also lead to a tough crust.
6. Shape and Chill Dough: Turn the dough out onto a lightly floured surface. Gently form it into a 6-inch disk. Wrap the disk tightly in plastic wrap and refrigerate for at least 1 hour. Chilling the dough is essential. It allows the gluten to relax, making the dough easier to roll out and preventing shrinkage during baking. Cold dough also holds its shape better during baking. For longer storage, the dough can be refrigerated for up to 2 days or frozen for up to 1 month. If frozen, thaw completely in the refrigerator before rolling.
7. Roll Out Dough: After chilling, let the dough sit at room temperature for about 10 minutes to soften slightly, making it easier to roll. On a lightly floured surface, roll the dough out into an 11-inch circle. Work from the center outwards, rotating the dough as you roll to maintain a circular shape and even thickness.
8. Transfer Dough to Tart Pan: Loosely roll the dough around your rolling pin. Carefully unroll it over a 9-inch tart pan with a removable bottom. Gently ease the dough into the pan, pressing it into the corners and fluted sides with your fingers. Avoid stretching the dough, as this can cause it to shrink during baking. Ensure the edges are about ¼-inch thick for a sturdy crust.
9. Remove Excess Dough: Run a rolling pin over the top of the tart pan to trim off any excess dough hanging over the edge. This creates a clean and professional-looking edge.
10. Freeze Tart Shell: Wrap the dough-lined tart pan loosely in plastic wrap and place it on a large plate or baking sheet. Freeze until the dough is chilled and firm, about 30 minutes. Freezing the tart shell before baking helps prevent it from shrinking and slumping during baking and ensures crisp edges. For longer storage, the dough-lined tart pan can be wrapped tightly in plastic and refrigerated for up to 2 days or frozen for up to 1 month.
11. Bake Blind: Adjust the oven rack to the middle position and preheat the oven to 375°F (190ºC) if it has cooled down. Set the frozen dough-lined tart pan on a baking sheet. Discard the plastic wrap. Line the tart shell with a double layer of aluminum foil, pressing it gently into the corners and up the sides. Fill the foil-lined shell with pie weights (ceramic or dried beans work well). Baking the crust “blind” (without filling) with weights prevents it from puffing up and losing its shape. Make sure the foil covers the edges of the crust to prevent them from burning.
12. Bake Until Golden Brown: Bake the crust for 30–40 minutes, rotating the pan halfway through baking, until the crust is golden brown and set. Rotating the pan ensures even browning.
13. Remove Weights and Foil, Continue Baking: Carefully remove the pie weights and aluminum foil. Return the crust to the oven and continue baking for an additional 5-10 minutes, or until the crust is deeply golden brown. This final baking step ensures the bottom of the crust is fully cooked and crisp.
14. Cool Tart Crust: Remove the baked tart crust from the oven and let it cool completely on a wire rack before filling with the lemon curd. Allowing the crust to cool completely prevents the curd from melting or becoming runny.

Making the Lemon Curd

1. Combine Ingredients in Saucepan: In a medium, heavy-bottomed saucepan, combine the lemon zest, lemon juice, eggs, egg yolks, honey, and a pinch of salt. Whisk together until well combined. Using a heavy-bottomed saucepan helps prevent scorching the curd.
2. Cook Over Medium-Low Heat: Place the saucepan over medium-low heat. Cook, stirring constantly with a whisk, until the curd thickens enough to coat the back of a spoon and reaches a temperature of 170-175°F (77-79°C). This usually takes about 8-10 minutes. It’s crucial to stir constantly and use medium-low heat to prevent the eggs from scrambling and ensure a smooth curd. The curd is ready when it thickens and leaves a trail when you run your finger through it on the back of a spoon. Use a thermometer for accuracy, if available.
3. Strain Curd (Optional but Recommended): For an ultra-smooth curd, strain it through a fine-mesh sieve into a heatproof bowl. This will remove any bits of cooked egg or zest, resulting in a perfectly silky texture.
4. Incorporate Butter: Add the chilled butter pieces to the hot, strained curd. Whisk until the butter is completely melted and incorporated, creating a glossy and rich curd.
5. Stir in Heavy Cream: Stir in the heavy cream until fully incorporated. This adds extra richness and smoothness to the final curd.
6. Cool Curd and Chill: Pour the warm lemon curd into the cooled tart crust, spreading it evenly. Cover the tart loosely with plastic wrap, pressing it gently onto the surface of the curd to prevent a skin from forming. Refrigerate for at least 3 hours, or preferably overnight, to allow the curd to set completely and for the flavors to meld. Chilling is essential for the curd to firm up and achieve the desired texture.