# What You'll Need:
→ Tart shell
01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup (1 stick) unsalted butter, cold and cubed
03 - 1/4 cup powdered (confectioners') sugar
04 - 1 large egg yolk
05 - 1–2 tablespoons cold water
06 - 1/4 teaspoon fine 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 fresh edible flowers (violets, pansies, nasturtiums)
13 - Fresh mint leaves (optional)
# How To Make It:
01 - Place flour, powdered sugar and salt in a food processor and pulse briefly to homogenize.
02 - Add cold cubed butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and 1 tablespoon cold water, pulsing until the dough just begins to bind; add additional water, 1 teaspoon at a time, only if necessary.
03 - Gather the dough into a disk, wrap in plastic and refrigerate for at least 30 minutes to firm.
04 - Preheat the oven to 350°F. On a lightly floured surface, roll the chilled dough to fit a 9-inch tart pan; press into the pan, trim the edges, then return to the refrigerator for 10 minutes. Prick the base with a fork.
05 - Line the shell with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, then bake an additional 10–12 minutes until the crust is golden and set. Transfer to a rack to cool completely.
06 - In a medium saucepan whisk together eggs, sugar, lemon zest and lemon juice. Cook over medium–low heat, stirring or whisking constantly until the mixture thickens and coats the back of a spoon (about 8–10 minutes); do not let it boil.
07 - Remove the pan from the heat and whisk in the cubed butter until fully incorporated and glossy. Strain the curd through a fine-mesh sieve into a bowl to remove any solids and allow it to cool to room temperature.
08 - Pour the cooled lemon curd into the baked tart shell, smooth the surface and refrigerate for at least 1 hour, or until the filling is firm.
09 - Just before serving, arrange edible flowers and mint leaves on top. Slice with a warm knife and serve chilled or at cool room temperature.
