Meyer Lemon Tart

Position a rack in the lower third of an oven and preheat to 325°F (165°C).

In a food processor fitted with the metal blade, process the cookies until fine crumbs form. Add the sugar and pulse until combined. Add the butter and process until the crumbs begin to stick together.

Transfer the crumbs to a 9 1/2-inch (24-cm) tart pan. Using the bottom of a 1/2-cup (125-ml) dry measuring cup, press the crumbs evenly and firmly into the bottom of the pan and up the fluted sides. Place a piece of parchment paper over the crust and add pie weights. Bake for 15 minutes. Remove the parchment and weights and bake for 5 minutes more. Transfer the pan to a wire rack and let cool completely.

Spread the lemon curd evenly in the cooled tart shell and refrigerate until chilled, 2 to 3 hours. If using a tart pan with a removable bottom, let the sides fall away, then slide the tart onto a serving plate. Let stand at room temperature for 20 minutes before serving. Top with whipped cream and lemon zest, cut into slices and serve. Serves 8.

Williams-Sonoma Kitchen