Lemon Tart

In a heatproof bowl or the top of a double boiler, whisk together the eggs, granulated sugar, fresh lemon juice, and lemon zest until well combined.

Place the bowl over a saucepan of gently simmering water (ensure the bottom of the bowl does not touch the water). Cook the mixture, whisking constantly, for 10-15 minutes until it thickens sufficiently to coat the back of a spoon.

Remove the bowl from the heat. Immediately add the pieces of unsalted butter, whisking continuously until the butter is completely melted and the curd is smooth and glossy.

Pour the warm lemon curd directly into the baked pastry shell, smoothing the top with an offset spatula.

Chill the tart in the refrigerator for at least 2-3 hours, or until the filling is completely set and firm. Serve chilled, optionally garnished with fresh berries or a dusting of powdered sugar.