INGREDIENTS

INSTRUCTIONS

Make lemon curd:  In a metal bowl set over a saucepan of simmering
water cook sugar,  butter, eggs, lemon juice, and zest, whisking
frequently, until curd  is thick enough to hold marks of whisk and the
first bubble appears  on surface, 12 to 15 minutes. Strain curd through
a sieve into a bowl  and cool. Chill curd, covered, until ready to use.
Lemon curd may be  made 1 week in advance and kept covered and chilled.
Make shell:  In a food processor pulse flour, confectioners' sugar,
butter, and a  pinch of salt until mixture resembles coarse meal. In a
small bowl  stir together sour cream, egg yolk, and vanilla until
combined well  and add to flour mixture. Process mixture until a ball
of dough is  formed. Shape dough into a thick disk and chill, wrapped
in plastic  wrap, at least 30 minutes.  Preheat oven to 375F.  On a
floured surface roll out dough 3/8 inch thick and cut on an  11-inch
circle. Transfer dough with 2 spatulas to baking sheet. Crimp  edge
decoratively and chill dough 20 minutes.  Prick shell all over with a
fork and bake in middle of oven until pale  golden, 15 to 17 minutes.
Cool shell completely on baking sheet on  rack.  Assemble tart:  Spread
lemon curd evenly on shell, leaving a 1-inch border, and  arrange
strawberries on it. The tart may be assembled up to this  point 3 hours
in advance and kept covered.  Whip cream and spoon into a pastry bag
fitted with a large star tip.  Pipe rosettes of cream between
strawberries and transfer tart to  platter.  Gourmet March 1994
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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