# Components:
→ Tart Shell
01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and cubed
03 - 1/4 cup powdered sugar
04 - 1 large egg yolk
05 - 1 to 2 tablespoons cold water
06 - 1/4 teaspoon salt
→ Lemon Curd
07 - 3 large eggs
08 - 3/4 cup granulated sugar
09 - 1 tablespoon finely grated lemon zest (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), gently washed and dried
13 - Fresh mint leaves, optional
# Method:
01 - Pulse the flour, powdered sugar and salt in a food processor until evenly combined; alternatively, whisk together in a bowl.
02 - Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs, then add the egg yolk and 1 tablespoon cold water and pulse until the dough just comes together, adding additional water 1 teaspoon at a time only if needed; form into a disk, wrap and refrigerate at least 30 minutes.
03 - On a lightly floured surface, roll the chilled dough to fit a 9-inch tart pan with removable bottom, press into the pan, trim the edges, chill 10 minutes, then prick the base with a fork.
04 - Preheat the oven to 350°F. Line the shell with parchment and fill with pie weights or dried beans; bake 15 minutes, remove weights and parchment, then continue baking 10 to 12 minutes until the crust is golden; transfer to a rack and cool completely.
05 - Whisk the eggs, granulated sugar, lemon zest and lemon juice in a medium saucepan and cook over medium-low heat, whisking constantly, until the mixture thickens and coats the back of a spoon (approximately 8 to 10 minutes) without boiling; remove from heat and whisk in the cubed butter until fully melted and smooth, then strain through a fine mesh sieve into a bowl and cool to room temperature.
06 - Pour the cooled lemon curd into the cooled tart shell, smooth the surface and chill in the refrigerator at least 1 hour or until set.
07 - Just before serving, arrange edible flowers and optional mint leaves on top for decoration, slice and serve chilled or at cool room temperature.
