Crust;

185g. 1 1/3 cup shifted flour
1/2 tsp salt
1/2 cup Butter crisco
45g or 3tbsp water

Mix it all together in stand mixer, with the dough hook.
Put flour on the counter, or use a matt, roll dough to
At least 12 inches round. Put in on sprayed and floured
Tart pan. Use a fork to put holes in the bottom of the
Crust. Cover with parchment paper and put in the blind
Weight. Cook in a preheated 425 degree oven for 15 minutes.
Take out the weighted beads then cook for another 15 minutes.
Take out and let cool on a rack.

Lemon Curd

1 egg
3 egg yokes, both room temperature
200g. 1 cup sugar
Mix together until it doesn’t feel grainy, 1-2 minutes
15g, 1 1/2 tbsp cornstarch
1/2 cups lemon juice
Mix together, put on medium low heat, until thickened,
Add 7 tbsp of butter, stir it in.
Strain lemon curd, then pour into the crust, let cool in refrigerator
For a couple of hours. Top with cool whip, optional.

Enjoy!