Luscious Lemon Curd Tart

1. Preheat Oven

Adjust your oven rack to the middle position and preheat the oven to 375°F.

2. Combine Eggs and Sugar

In a medium saucepan, whisk together the 2 large eggs and 7 large yolks until they are well combined. Gradually whisk in the 1 cup of sugar until the mixture is smooth and there are no lumps.

3. Add Lemon Zest and Juice

Add the 1/4 cup of grated lemon zest, 2/3 cup of lemon juice, and a pinch of salt, whisking until everything is thoroughly incorporated.

4. Cook Lemon Curd

Place the saucepan over medium-low heat and add the 4 tablespoons of unsalted butter, one piece at a time, stirring constantly. Cook until it thickens slightly and reaches 170°F, about 5 minutes. The curd should coat the back of a spoon.

5. Strain and Add Cream

Pour the mixture through a fine-mesh strainer into a bowl to remove any bits of cooked egg. Stir in the 3 tablespoons of heavy cream.

6. Fill Tart Shell

Pour the warm lemon curd into your partially baked tart shell, ensuring it is evenly distributed.

7. Bake Tart

Place the tart on a baking sheet and bake in your preheated oven at 375°F for 10 to 15 minutes. Rotate the tart halfway through the baking time. The filling should be shiny and opaque, with the center still jiggling slightly when done.

8. Cool Tart

Let the tart cool on a wire rack for approximately 2 hours. This allows the filling to set properly.

9. Dust with Confectioners' Sugar

Carefully remove the outer metal ring of the tart pan. Slide a large offset spatula under the tart to transfer it to a serving platter. Dust the top of the tart with confectioners' sugar before serving.