Curd requires full attention. Undercooked, it will be runny. Overcooked, it will overthicken and clump. Cook in a heavy-bottomed pan using a whisk to sweep up curd from sides and corners. At the exact moment it boils, remove the curd from the heat and pass through a fine-mesh strainer. This curd is specifically for the Lemon Meringue Tarts.
- 1 cup granulated sugar
- Finely grated zest of 1 lemon
- 1⁄2 cup freshly squeezed lemon juice
- 4 large eggs plus 1 large egg yolk
- 1 1⁄2 sticks (6 oz.) unsalted butter, cut into 1-inch pieces