Meyer Lemon Tart

If you have never tried Meyer lemon, you have to. It's so fragrant and sweet. For those who think lemon is too sour/bitter, this will be your tart.  

Serves: 6ppl
                                                Oven Temp: 350 F                                     Ingredients:                          Cooking Time: 8 min
Crust: 
1 individual wrapped package of graham crackers                                  
5 tbsps butter
1/3 cup sugar                                                            
Filling:
2 egg yolks
2 eggs
2 Meyer lemon zest
1/2 cup Meyer lemon juice
1/3 cup sugar
6 tbsp unsalted butter

Instructions:
Make the Crust:
Step 1: Pre-heat the oven to 350 degrees Fahrenheit. 
Step 2: In a food processor, add graham crackers, sugar, and melted butter. Mix altogether, until well blended and smooth.
Step 3: Press the graham cracker mix into a baking pan. Make sure you press on the sides as well. 
Step 4: Cook the crust for 8 min. 
Make the filling
Step 5: In a medium saucepan, on medium-to-low heat, combine egg yolks, eggs, lemon juice, zest, sugar. Whisk constantly until it starts to thicken. About 3 min-5 min. (Your curd is cooked enough if you insert a wooden spoon and coats/sticks to the back when you remove it.)   
Step 6: Remove saucepan from heat, add butter, tablespoon by tablespoon to the curd. Continue whisking until all mixed.
Step 7: Transfer the curd into a bowl, and refrigerate for 1 hour. (Until cold). 
Step 8: Spread curd onto the cooked crust. Refrigerate for a couple hours. Before serving, zest a Meyer Lemon on top of curd.