Strawberry Tart

For lemon curd: in a smallnon-stick pan, add the eggs and sugar and beat until well combined.
Add the lemon juice and zestand beat until well combined.
Place the pan overmedium-low heat and cook for about 5-10 minutes or until mixture becomes thick,stirring continuously.
Add the butter and stiruntil melted completely.
Remove from the heat andtransfer the curd into a bowl.
With a cling film, cover thebowl and set aside for about 1 hour.
Then, refrigerate for about2 hours.
Preheat your oven to 350 ºF.
Line 2 (9-inch) greasedtart pans (with removable bottom) with parchment papers.
For crust: in a large bowl,add all the ingredients and mix until a dough ball comes together.
Divide the dough into 2equal-sized portions.
Arrange 1 dough portioninto each of the reared tart pan and gently, press into the bottom to smooththe surface.
With a fork, prick the crustat many places.
Bake for approximately 15minutes.
Remove from the oven andset aside to cool completely.
Gently and carefully,press each tart pan from the bottom to remove the sides.
Transfer each crust ontoa platter.
Place the curd over each crust evenly andwith the back of a spoon, spread to smooth the surface.
Top each tart withstrawberry slices and serve.