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STRAWBERRY LEMON CURD TART

2 large eggs
1/2 cup sugar
3 tablespoons fresh lemon juice
1/4 cup unsalted butter, (1/2 stick)
1 1/2 tsp lemon peel, grated

1 1/2 cups all purpose flour
3 tablespoons sugar
1/4 teaspoon salt
1/2 cup chilled unsalted butter, (1 stick) cut into 1/2-inch cubes
2 tablespoons chilled whipping cream (or more)
1 large egg yolk
1 1/2 quarts fresh strawberries, stem end of each cut flat
1/2 cup strawberry jam

Whisk eggs, sugar and lemon juice in heavy small saucepan to blend.
Add butter and lemon peel. Stir over medium heat until curd thickens
to pudding consistency; about 8 minutes. Transfer to small bowl.
Press plastic wrap onto surface of curd and chill at least 2 hours.

CRUST: Combine flour, sugar and salt in processor; blend 5 seconds.
Add butter; using on/off turns, blend until mixture resembles coarse
meal. Add 2 tablespoons cream and yolk. Blend until moist clumps
form, adding more cream by teaspoonfuls if dough is dry.

Gather dough into ball; flatten into disk. Wrap and chill 1 hour.
(Curd and dough can be made 2 days ahead. Keep chilled.)

Roll out dough on lightly floured surface to 13-inch round. Transfer
dough to 9-inch-diameter tart pan with removable bottom. Trim
overhang to 1/2-inch. Fold overhang in and press firmly, forming
double-thick sides. Pierce crust all over with fork; refrigerate
1 hour.

Preheat oven to 400F. Bake crust until golden, pressing with back
of fork if crust bubbles, about 20 minutes. Cool crust completely
on rack.

Spread curd in crust. Stand berries in curd. Strain jam into
saucepan; warm briefly to thin. Brush jam over berries. Chill tart
until glaze sets, at least 1 hour and up to 6 hours. Release tart
from pan.

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