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Sugar Cookie Tartlet Crust:
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Preheat oven to 400u00b0F.
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In a stand mixer, cream together sugar and butter until light and fluffy. Beat in flour, kosher salt, cream and vanilla, until mixture is moist and crumbly.
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Press dough into four 4-inch tart pans (or one 9 or 10 inch tart pan) and press it up the sides, making sure the layer on the bottom is even.
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Bake for 15-20 minutes, until crust is set and firm at the edges. Cool, then fill with desired filling and bake as that recipe directs.
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Meyer Lemon Curd Tart Filling:
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In a medium saucepan, combine sugar and lemon juice and bring to a boil. Stir occasionally.
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In a large bowl, whisk together zest, eggs and egg yolks. When sugar mixture comes to a boil, pour very small amounts down the side of the bowl into the egg mixture while whisking continuously to temper the mixture. Continue to add only a few tablespoons at a time until all has been incorporated.
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Transfer egg mixture back to sauce pan and return to stove. Cook on medium heat until thickened, about 8 minutes, whisking frequently.
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Remove custard from stove and whisk in butter, adding in one piece at a time.
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When all butter has been added, cool curd for 15 minutes before pouring into prepared tart crusts.
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Refrigerate overnight or at least 8 hours before serving.
