Lemon Curd Tart is a traditional dessert with creamy, dreamy filling. It tastes just like the ones you’ll find in the best bakeries with all the tangy, sweet, bright and delicious. Pie Crust 2 cup flour 1+ 1/2 stick cold butter 5 tablespoon cold water 1/3 cup sugar   Lemon Curd Filling 3/4 cup sugar Finely grated zest of 2 lemons 3 large egg yolks 1 large egg 2/3 cup fresh lemon juice 1 stick unsalted butter   Preheat oven to  350 °F. Make the pie crust with a food processor: Place all the crust ingredients and process until dough starts to clump. Cover tightly with plastic wrap and refrigerate at least half an hour. On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer to a 9-inch pie dish. The edges of the pie crust should hang out of the baking form. Bake for 25 minutes at 350° F. In a medium saucepan, whisk the eggs and sugar together. Set over medium heat. Continue whisking until fully combined and uniform in consistency. Continue whisking, add the juic...