In a saucepan that a bowl can sit on top of, pour about 2 inches of water and bring it to a simmer. (The bowl should be able to sit on top without touching the water)

In a bowl, add lemon juice, eggs, yolk, sugar, and salt. Place the bowl on the saucepan and whisk the curd continually until the mixture for 10-12 minutes or becomes very thick (or it is 180° F on a thermometer.)

Remove the bowl from the saucepan and cool until it reaches 140° F, stirring from time to time to release the heat.

While it is cooling, cut butter into 1-tablespoon cubes. When the cream is ready, whisk in the butter 1 tablespoon at a time, stirring until melted after each piece.

Once all the butter is added, the curd will be pale yellow and thick.

Makes enough for a 9” tart

Whisk the egg yolk, cream and vanilla. Set aside.

In a food processor, pulse together the flour, sugar, and salt until evenly combined. Scatter over the chilled butter pieces and pulse until the mixture has butter pieces a little smaller than peas (this will be about 15 pulses).

While the food processor is running, add in the egg mixture through the tube in the lid. Process the dough until it just forms a ball around the blade (10-15 seconds).

Place the dough in plastic wrap and wrap it tightly. Refrigerate for 1 hour or more. Place on the counter for ~10 minutes before rolling.

To blind bake the tart dough, roll it into an 11 inch circle. Place the circle on the tart dish and gently press the dough into the bottom of the tart pan, moving in a circle motion until the bottom sits flat. Once the bottom is flat across the base, press in the sides of the tart with your finger and cut off any excess dough with a knife.

Cut a piece of parchment paper large enough to cover the entire crust. Place it over the tart and fill with dried beans or rice until the tart is filled.

Bake at 350 for 20 minutes. After 20 minutes, remove from the oven and remove the parchment and baking weights (rice or beans). Prick the bottom with a fork 5-10 times and bake for 20-25 more minutes or until golden brown. Set aside to cool

In a kitchenaid or with a stand mixer, whisk together cream and sugar on medium high heat until medium peaks form. Set aside.