This tart crust was the most delicious crust I've made, and the easiest. I'll forever use this recipe. Ready for this? Heat the over at 410 degrees. In an oven safe bowl place 90 g of unsalted butter chopped up, 3 tablespoons of water, 1 tablespoon of sugar, 1 tablespoon of canola oil, big pinch of salt. Put the bowl in the oven for about 15 minutes, until everything is melted and the edge of the liquid starts to brown. Carefully take it out of the oven (carefully, it may spatter), and add 1 rounded cup of flour. Stir until all the ingredients are mixed and it sits together in a ball, and dump the dough into a pie pan and smooth it out flat with a spatula. Wait a few minutes till it's cool enough to touch, and spread the dough out with your hands until it's even, all the way up the sides. Prick it everywhere with a fork, and place it back in the oven for 15 minutes until golden brown. Voila. Simple.
You'll need about 6 meyer lemons to squeeze a cup of lemon juice... but first zest two of the lemons and place aside.Lower the oven temp to 350 degrees.
Crack 4 eggs into a small bowl, add an additional 4 yolks, and whisk together.
In a large sauce pan add 1 cup of meyer lemon juice, the zest of two lemons, 130 g of sugar, and 85 g of chopped up butter. Heat on low until the butter has melted. Pour some of the liquid into the bowl of eggs, whisking them together to warm the eggs up. Add the egg mixture back into the pan stirring constantly so the eggs don't cook. Stir over low heat until it thickens and almost starts to bubble around the edges.
Pour the lemon curd through a strainer into the tart shell. You'll need to push it through with a spatula. Smooth the top and pop it in the oven for 7-10 minutes to set the curd.Let it cool at room temp or in a cold room for hours before serving. The waiting is painful but necessary... Open a bottle of desert wine that will compliment the sweetness and delicate tartness.