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Lemon-Curd Tart
 The tart can be made up to two days ahead; once the filling is firm, cover the tart pan with plastic wrap, and keep in the refrigerator until ready to serve. The curd is done when it is thick enough to coat the back of the spoon (or spatula) and to hold a clear trail when you run your finger through it. When stirring, the spoon should also leave a clean trail in the curd. Before cutting a lemon in half for juicing, roll it back and forth with the palm of your hand on the cutting board until the lemon feels slightly softened; this will make it easier to squeeze out the juice.
Prep: 35 minutes IngredientsServes 10
Directions
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