Lemon Curd Tart

Ingredients

• 1 cup granulated sugar
• 2 large eggs
• 2 large egg yolks
• 2 tablespoons lemon zest plus 3/4 cup fresh lemon juice (from about 6 lemons)
• 6 tablespoons unsalted butter (3 ounces), cut into pieces
• 1 baked 8-inch tart shell (see Notes)
• 1 1/2 cups mixed citrus segments, patted dry with paper towels

Steps

1. Preheat oven to 350°F. Whisk together sugar, eggs, egg yolks, and lemon zest and juice in a small saucepan over low until blended. Cook, whisking constantly, until mixture is thickened (when a line can be drawn down the back of a wooden spoon coated with lemon mixture), 7 to 8 minutes. Remove from heat, and add butter, 1 tablespoon at a time, stirring until butter is almost melted after each addition.
2. Pour curd through a fine wire-mesh strainer into prepared tart shell. Bake in preheated oven until curd is set (filling will wobble), 8 to 10 minutes. Let tart cool completely, about 2 hours. Top with citrus segments, and serve.