4 oz (1 stick) unsalted butter, softened, plus extra for greasing pan
¼ cup sugar
~1/2 egg yolk*
½ Tbsp 2% milk
6 oz (~1 cup + 2 Tbsp) all-purpose flour
¼ tsp salt
Lemon Curd:
1 ¼ lbs (5 or 6) Meyer lemons
1 cup sugar
5 ½ oz (1 stick + 3 Tbsp) unsalted butter, softened
⅛ tsp salt
7 large egg yolks
5 large eggs
Instructions
First, prepare the crust by creaming together butter and sugar in the bowl of a stand mixer, scraping down the sides, as needed. Add egg yolk* and the milk, and beat to combine. In a medium bowl, combine the flour with salt. Slowly add the flour to the butter mixture, stirring until completely blended. Gather dough into a ball, wrap in plastic wrap, and refrigerate for 30-60 minutes.
Butter a 10-inch tart pan with a removable bottom. Press the dough into the pan, working it up the sides to be flush with the lip of the pan. Prick the bottom with a fork, and place the shell in the freezer for 30 minutes.
While shell is in freezer, prepare lemon curd. Grate zest of lemons. Squeeze lemons to extract 1 cup of juice. In a medium saucepan, combine juice and zest. Add 1 cup sugar, butter, and salt. Place pan over medium heat, stirring once or twice, until sugar is dissolved and the butter is melted. Do not over-heat.
In bowl, combine eggs and egg yolks until blended. Slowly add hot lemon mixture to eggs until blended, whisking constantly. Return mixture to saucepan, and place over low heat. Whisk constantly until mixture thickens to a pudding-like consistency; do not allow it to boil. Remove from heat, and continue to stir for several minutes. Cover with plastic wrap, pressing it right against the surface of the curd. Allow to cool.
Preheat oven to 375 degrees F. Remove tart shell from freezer, and bake until lightly golden, 20 to 25 minutes. Remove from heat and allow to cool slightly.
Spoon lemon curd into tart shell, and smooth the top. Bake until filling has puffed around the edges, about 30 minutes. Cover edges with foil, if necessary, to prevent over-browning. Cool to room temperature before serving. Store leftovers in the refrigerator.
Notes
*the original recipe made 2 pie crusts but I only wanted one. So, I eyeballed ½ egg yolk. Just approximate - it won't matter if you're off a bit!