Pie crust (follow my recipe for basic pie crust or use a store bought one)
4 lemons, at room temperature. Zested & juiced to make 1/2 cup of juice)
1 1/2 cups sugar
1/4 pound (1 stick) unsalted butter, at room temperature
4 extra-large eggs, at room temperature
1/8 teaspoon salt
To Bake the Pie Crust:
Press dough into bottom and 1 3⁄4″ up the sides of a tart pan with a removable bottom; trim and gather edges of dough. Using a fork, prick the dough in the pan all over. Line dough with parchment paper or aluminum foil and fill with rice or dried beans. This will prevent the crust from getting puffy.
Bake for 20 minutes.
Remove the foil and pie weight (rice or beans) and return to oven. Bake for 20-25 more minutes or until lightly browned.
Cool at room temperature.
To Make the Lemon Curd:
In a food processor, add the zest and sugar. Process for 2 to 3 minutes until everything is mixed well.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lemon zest mixture.
Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
In a medium saucepan, add the sugar/lemon mixture and cook over low heat. Using a wooden spoon or spatula, stir constantly so that the bottom does not burn. Cook for about 10 minutes or until mixture has thickened.
Remove from the heat and set aside.
Pour lemon curd into cooled shell and chill until set, at least 2 hours.