I just made Ina Garten's Lemon Curd Tart. By luck, she made it on Food Network recently, after I'd decided to make it as one of three pies for a dinner with friends Saturday night. On the show, she said you can pre-bake the shell and pre-cook the curd. I did both, as the party is a few days away. You're supposed to gently re-heat the curd before pouring it into the shell.
The crust, by the way, is a nice shortbread crust. It's the filling that got me:
4 lemons at room temperature I used Meyer lemons, and added a bit of regular lemon juice to make 1 cup.
1-1/2 cups sugar
1/4 pound (1 stick) unsalted butter, room temperature
4 extra-large eggs at room temperature
1/8 teaspoon salt
Method (summarized): peel lemons; put in food processor with sugar and run until the zest is very finely minced. In a mixer cream the butter with the sugar/lemon zest. Add eggs one at a time, then lemon juice and salt. Cook over low heat, stirring constantly until about 175 degrees. I used an instant-read thermometer and waited until it got to 175 degrees.
Here's what happened:
I got bits of cooked egg white in the mixture, so I ended up having to strain it, which removed the zest and a good amount of flavor. When I chilled it, it didn't seem to get any thicker.
It's supposed to fit into a 10" tart shell, but it doesn't look like it's enough to fill it. Any ideas, in case there's not enough curd? I do have most of a jar of lemon curd I purchased last week. I probably should have found a recipe that used only yolks, right? 
***It is better to ask forgiveness than beg permission.***
