# What You'll Need:
→ Tart Shell
01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and cubed
03 - 1/4 cup confectioners' sugar (powdered sugar)
04 - 1 large egg yolk
05 - 1 to 2 tablespoons cold water
06 - 1/4 teaspoon salt
→ Lemon Curd
07 - 3 large eggs
08 - 3/4 cup granulated sugar
09 - 1 tablespoon finely grated lemon zest (about 2 lemons)
10 - 1/2 cup fresh lemon juice (about 3 lemons)
11 - 6 tablespoons unsalted butter, cubed
→ Decoration
12 - 1/2 cup fresh edible flowers (violets, pansies, nasturtiums)
13 - Fresh mint leaves, optional
# Method:
01 - Combine flour, confectioners' sugar and salt in a food processor and pulse to blend. Add cold cubed butter and pulse until the mixture resembles coarse crumbs. Add egg yolk and 1 tablespoon cold water; pulse just until the dough begins to come together, adding additional water 1 teaspoon at a time only if necessary. Form into a disk, wrap and refrigerate at least 30 minutes.
02 - Preheat oven to 350°F. Lightly flour a work surface, roll chilled dough to fit a 9-inch tart pan with removable bottom, press into the pan and trim excess. Return to the refrigerator for 10 minutes, then prick the base with a fork.
03 - Line the chilled shell with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, then bake an additional 10 to 12 minutes until the crust is golden. Transfer to a rack and cool completely.
04 - Whisk eggs, granulated sugar, lemon zest and lemon juice in a medium saucepan. Cook over medium-low heat, stirring or whisking constantly, until the mixture thickens enough to coat the back of a spoon, about 8 to 10 minutes; do not allow to boil. Remove from heat and whisk in the cubed butter until fully incorporated. Strain the curd through a fine mesh sieve into a bowl and cool to room temperature.
05 - Pour the cooled lemon curd into the baked tart shell and smooth the surface. Refrigerate for at least 1 hour, or until the curd is set.
06 - Just before serving, arrange edible flowers and optional mint leaves on the tart for a delicate finish. Slice and serve chilled or at cool room temperature.
