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1
In the bowl of a mixer, cream together 8 ounces softened butter (2 sticks) and 1/2 cup sugar.
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2
Add 1 egg yolk and the milk, and beat to combine.
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3
In a medium bowl, combine the flour with 1/4 teaspoon salt.
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4
Slowly add the flour to the butter mixture, stirring until completely blended.
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5
Gather dough into two balls.
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6
Freeze one for future use, chill the other for at least 1 hour.
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7
Heavily butter a 10-inch tart pan with a removable bottom.
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8
On a lightly floured surface, roll out the dough to a circle 1/8-inch thick.
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9
Transfer to the tart pan, press into the pan and trim the edges.
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10
Prick the bottom with a fork, and place the shell in the freezer for 30 minutes.
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11
While shell is in freezer, prepare lemon curd: grate zest of lemons.
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12
Squeeze lemons to extract 1 cup of juice.
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13
In a medium nonreactive saucepan, combine juice and zest.
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14
Add remaining 1 cup sugar, remaining 5 1/2 ounces butter and 1/8 teaspoon salt.
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15
Place over medium heat, stirring once or twice, until sugar is dissolved and the butter is melted.
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16
In bowl of a mixer, combine eggs and remaining 7 egg yolks until blended.
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17
Slowly add hot lemon mixture to eggs until blended.
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18
Return mixture to saucepan, and place over low heat.
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19
Whisk constantly until mixture thickens to a puddinglike consistency; do not allow it to boil.
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20
Remove from heat, and continue to stir to stop the cooking.
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21
Strain lemon curd into a bowl.
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22
Adjust sugar to taste; the curd should be tart, but may need additional sugar if the lemons were unripe.
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23
Cover with plastic wrap, pressing it right against the surface of the curd.
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24
Allow to cool.
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25
Preheat oven to 375 degrees.
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26
Remove tart shell from freezer, and bake until lightly golden, 20 to 25 minutes.
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27
Remove from heat and allow to cool slightly.
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28
Spoon lemon curd into tart shell, and smooth the top.
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29
Bake until filling has puffed around the edges, about 30 minutes.
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30
Cover edges with foil, if necessary, to prevent over-browning.
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31
Cool to room temperature before serving.
