Tart with lemon curd and homemade candied fruits

Ingredients:

Candied lemons and lemon curd

• 5 Meyer lemons (about 700 g)
• 1 tbsp. + 1 tbsp. granulated sugar
• 3 large eggs + 2 large yolks
• 1 tbsp. whole milk
• 110 g chilled unsalted butter, diced

Shortbread cake

• Cooking spray to spray the pan
• 2 cups premium flour
• 110 g unsalted butter, diced and chilled
• 0.5 cup powdered sugar
• 1 large egg

Preparation:

1. Candied lemon peel:
   
   Place a wire rack over a rimmed baking sheet. Using a vegetable peeler, trim 1-cm strips of zest from 3 lemons; set aside. Juice all 5 lemons (you should have about 1/2 cup juice); cover and refrigerate. Place the zest strips in a medium saucepan and cover with cold water. Bring the water to a boil and simmer for 10 minutes. Drain and repeat this process 2 more times. Pat the lemon zest dry.
2. In a medium saucepan, combine 0.5 cups granulated sugar and 1/4 cup water and bring to a boil over medium heat. Add the zest and cook until translucent, 6-7 minutes. Using tongs, remove the zest from the pan and place it on the prepared wire rack. Let it dry at room temperature for 6 hours or overnight. Combine the candied fruit in a small bowl with 1 tablespoon of granulated sugar.
3. Position a rack in the lower third of the oven and preheat the oven to 350°F (175°C). Spray a 9-inch (22 cm) springform pan with cooking spray.
   
   
   When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag will compact it, resulting in dry baked goods.
4. Cake:
   
   Place the flour, butter, and powdered sugar in a food processor. Pulse until the mixture resembles coarse grains with pea-sized pieces of butter. Add the egg and pulse until the dough comes together. Pour the dough into the prepared pan and press into the bottom and up the sides. Prick the dough all over with a fork. Bake until golden brown, 20-25 minutes. Let cool slightly on a wire rack, about 30 minutes.
5. Lemon Curd:
   
   Meanwhile, in a medium saucepan, combine the lemon juice, eggs, yolks, milk, and the remaining 1/2 cup sugar over medium heat. Add the butter and stir continuously until the mixture thickens and coats the back of a spoon, 10-12 minutes. Strain the cream if any lumps form, then pour it over the cake layer and smooth it out with a spatula.
6. Bake until the custard is set, 15-17 minutes. Let cool slightly on a wire rack, about 30 minutes, then refrigerate until completely chilled, about 1 hour more. Garnish with candied fruit and serve chilled.