# What you need:
→ Tart Shell
01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup (1 stick) 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 fine salt
→ Lemon Curd
07 - 3 large eggs
08 - 3/4 cup granulated sugar
09 - 1 tablespoon finely grated lemon zest (from about 2 lemons)
10 - 1/2 cup fresh lemon juice (about 3 lemons)
11 - 6 tablespoons unsalted butter, cubed
→ Decoration
12 - 1/2 cup edible flowers (violets, pansies, nasturtiums)
13 - Optional: fresh mint leaves
# How to make it:
01 - Combine flour, powdered sugar and salt in a food processor and pulse to blend. Add cold cubed butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and 1 tablespoon cold water; pulse until the dough just begins to come together, adding additional water 1 teaspoon at a time if necessary. Form the dough into a disk, wrap and refrigerate at least 30 minutes.
02 - Preheat the oven to 350°F. On a lightly floured surface, roll the chilled dough to fit a 9-inch tart pan with removable bottom. Line the pan, press the dough into the edges and trim the excess. Chill the lined pan for 10 minutes, then prick the base all over with a fork.
03 - Line the tart shell with parchment and fill with pie weights or dried beans. Bake for 15 minutes, remove the weights and parchment, then bake a further 10–12 minutes until the shell is golden and cooked through. Transfer to a rack and cool completely.
04 - In a medium saucepan whisk together eggs, sugar, lemon zest and lemon juice. 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. Strain the curd through a fine mesh sieve into a bowl and let cool to room temperature.
05 - Pour the cooled lemon curd into the cooled tart shell and smooth the surface. Chill the tart in the refrigerator for at least 1 hour until the curd is set.
06 - Just before serving, arrange edible flowers and mint leaves on top for a fresh finish. Slice with a warm knife and serve chilled or at cool room temperature.
