Step 1

​

Combine the all purpose flour, sugar, and sea salt together. Then, add butter and egg yolk. Mix until crumbly.

​

Step 2

​

Transfer the pastry to a work surface and roll into a ball.

​

Step 3

​

Butter the tart pan. Flatten the pastry evenly over the bottom and up the sides of the pan. Then prick the crust all over with a fork and freeze at least 30 minutes to 1 hour before baking.

​

Step 4

​

Line the tart with foil and bake for 25 minutes. If the dough is puffed, press down gently with spoon.

Make sure it is firm and golden brown.

​

Step 5

​

For the fillings, put sugar, eggs, butter, lemon zest, and juice together. Mix for 5 minutes until it’s fluffy.

Set the bowl over a simmering pot of water and cook the mixture, stirring constantly, until the mixture thickened about 10 minutes.

​

Step 6

​

Cover the lemon curd and refrigerate for 30 minutes.

​

Step 7

​

Pour the lemon curd into the cooled tart crust. Refrigerate tart until set or overnight. Serve with whipped cream and fresh fruits.