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1
Combine the flour, butter, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment.
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2
Mix on low speed, gradually increasing to medium speed, until the dough is a uniform consistency and comes together in a ball, about 1 1/2 minutes.
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3
Transfer to a large sheet of plastic wrap, form into a 7-inch disk, and wrap in the plastic.
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4
If using the dough the same day, leave at room temperature.
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5
Otherwise, refrigerate for up to a week; allow it to come to room temperature before proceeding.
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6
Put an inch or two of water in the bottom of a double boiler or medium saucepan and bring to a simmer over medium-high heat.
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7
In the top of the double boiler or a stainless steel bowl, whisk together the sugar and yolks, then whisk in the lemon juice.
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8
Put the pan or bowl of eggs over, but not touching, the simmering water.
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9
(If youre not using a double boiler, you can first carefully invert a small heatproof bowl on the bottom of the panthis will help support the upper bowl holding the egg mixture.)
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10
Cook, whisking frequently, until the mixture is thick and nearly pudding-like, about 10 minutes.
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11
Meanwhile, position a rack in the center of the oven and heat to 350F.
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12
When the curd has thickened, remove from the heat and whisk in the butter, a few pieces at a time, until completely blended.
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13
Pour through a fine-mesh strainer into a bowl.
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14
(You can make the curd ahead of time; lay plastic wrap directly on the surface of the curd and refrigerate for up to 1 week.)
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15
On a lightly floured surface, roll the dough to a scant 1/4-inch thickness.
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16
Transfer to a 9 1/2-inch tart pan, gently pressing the dough into the corners.
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17
Remove excess dough from the edges.
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18
Bake until the crust is set and light golden brown, 15 to 20 minutes.
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19
Remove from the oven and let cool on a rack for 10 minutes, leaving the oven on.
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20
Pour the curd into the tart shell; it should come just to the top of the crust.
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21
Return the tart to the oven and bake for 10 minutes longer.
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22
Let cool completely on a rack, then arrange the berries or other fruit on top of the curd.
