Lemon Tart

There are two separate recipes for the Tart. one for the Crust and one for canned Lemon Curd.

I used a 9 inch tart pan.

French Tart Crust (ala David Lebovitz)

Supplies:
9in Tart Pan or pie plate
Oven Safe bowl

90 g (3 ounces) unsalted butter, cut into pieces (about a Tbs less that 1 stick)
1 tablespoon vegetable oil
3 tablespoons water
1 tablespoon sugar
1/8 teaspoon salt
150 g (5oz, or 1 slightly-rounded cup) flour

Preheat the oven to 410º F (210º C).

1. In a medium-sized ovenproof bowl, such as a Pyrex bowl, combine the butter, oil, water, sugar, and salt.
2. Place the bowl in the oven for 15 minutes, until the butter is bubbling and starts to brown just around the edges.
3. When done, remove the bowl from oven (and be careful, since the bowl will be hot and the mixture might sputter a bit), dump in the flour and stir it in quickly, until it comes together and forms a ball which pulls away from the sides of the bowl.
4. Transfer the dough to a 9-inch (23 cm) tart mold with a removable bottom and spread it a bit with a spatula.
5. Once the dough is cool enough to handle, pat it into the shell with the heel of your and, and use your fingers to press it up the sides of the tart mold. Reserve a small piece of dough, about the size of a raspberry, for patching any cracks. (This tip is helpful)
6. Prick the dough all over with the tines of a fork about ten times, then bake the tart shell in the oven for 15 minutes, or until the dough is golden brown.
7. Remove from the oven and if there are any sizable cracks, use the bits of reserved dough to fill in and patch them.
I find it best to pinch off a small amount of the reserved dough, roll it gently between your fingers to soften it, then wedge it into the cracks, smoothing it gently with your pinky.
8. Let the shell cool before filling.

Lemon Curd (makes 4 half pints or 2 full pints)

Supplies:

Double Boiler/ Stainless Steel Mixing Bowl over Sauce Pan
Candy Thermometer
Whisk
2 pint or 4 1/2 pint jars with lids and rings
Water Bath Canner or Pot Large enough to cover jars 1-2 inches with water
Tongs to remove lids/rings from water
Canning tongs to safely remove jars from canner

1/2 cup finely grated lemon peel
1    cup lemon juice (preferably fresh squeezed, seeds removed)
3/4 cup butter (cut into 1inch pieces)
2 1/4 cups granulated sugar
4 whole eggs
7 egg yolks

Preperation :
 Fill water bath canner (or any pot that will cover the jars 1-2 inches) with water.  Place jars in the canner to sterilize and turn stove to high heat to boil.  Place lids and rings in a separate sauce pan, fill with water to cover and place on med. heat to sterilize. (It will take the larger pot longer to boil come to a boil.)

Heat water in a double boiler (or a sauce pan and use a stainless steel mixing bowl that will be large enough to not touch the water when placed over the sauce pan) until it comes to a gentle boil.  In the top of the double boiler/mixing bowl whick the eggs and yolks.  Use a mesh strainer to strain the white membrane from the egg mixter.  Place the eggs back into the double boiler/mixing bowl.  Add the remaining ingredients and whisk together until it reaches 170*F on a candy thermometer.

Remove double boiler from heat and place on a protected surface.  Pour hot curd into hold jars, leaving 1/2inch headspace from the rim of the jar.  Wipe the jar rims with a clean damp rag and then fasten the lid and rings onto the jars. (Don't tighten them too tightly or you will not be able to remove the rings later.) Place the jars into the canner and time the jars  after the water starts to boil (if it's already at a boil go ahead and start the time).  Process 25 minutes for half pint and 35 minutes for full pints. 

Remove jars onto a protected surface and leave them to cool over night.  If you start processing in the morning you can leave them out until the evening.  Check the seal to see if they sealed properly by pressing down on the lid.  If it is still springy (can still move up/down) you can either reseal it and reprocess it again or place it in the refrigeritor and it will last one to two months.  

To fill the tart add 1 pin or 2 half pint jars into crust and smooth with a spatula.  I added a couple of white pansies from my garden to garnish.