Smooth, very-lemony curd atop a crisp browned-butter crust? Yes, please. Show us Sheldo how it’s done.
Sneak-peak:
Crust
140g (10 Tbsp) unsalted butter
175g (1-1/4 cup) all-purpose flour
50g (1/4 cup) sugar
5g (1-1/2 tsp) kosher salt (sub: 3/4 tsp fine sea salt OR table salt)
1 tbsp (15mL) water
Filling
300g (1-1/2 cups) sugar
54g (6 Tbsp) all purpose flour
Pinch of salt
1/16 tsp ground turmeric (optional)
1/2 tsp citric acid (optional, sub: 1-1/2 tsp cream of tartar)
3 large eggs (~50g each w/o shell)
3 egg yolks (~20g each)
~17g (~2 Tbsp packed) lemon zest (zest the lemons needed for 200mL juice)
200mL (200g) lemon juice (about 3-4 lemons)
84g (6 Tbsp) unsalted butter