# What You Need:
→ Tart Shell
01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and cubed
03 - 1/4 cup powdered sugar
04 - 1 large egg yolk
05 - 1–2 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, a few (optional)
# How to Make It:
01 - Combine flour, powdered sugar and salt in a food processor and pulse to mix. Add cold cubed butter and pulse until mixture resembles coarse crumbs. Add egg yolk and 1 tablespoon cold water; pulse just until the dough holds together, adding additional water 1 teaspoon at a time if necessary. Form into a disk, wrap tightly and refrigerate at least 30 minutes.
02 - Preheat oven to 350°F. On a lightly floured surface, roll the chilled dough to fit a 9-inch tart pan; press into pan and trim the edges. Chill the lined pan 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 continue baking 10–12 minutes until the shell is golden. Remove from oven and cool completely on a rack.
04 - In a medium saucepan, whisk together the eggs, granulated sugar, lemon zest and lemon juice until smooth. Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 8–10 minutes); do not allow to boil. Remove from heat and whisk in the cubed butter until fully incorporated.
05 - Pass the curd through a fine-mesh sieve into a bowl to remove any zest or coagulated egg. Allow the curd to cool to room temperature, stirring occasionally to prevent a skin from forming.
06 - Pour the cooled lemon curd into the baked tart shell and smooth the surface. Refrigerate at least 1 hour, or until the curd is fully set.
07 - Just before serving, arrange edible flowers and optional mint leaves on the tart. Slice with a sharp knife and serve chilled or at cool-room temperature.
