Lemon Curd Tart
For the tart shell:
12 tablespoons (1 1/2 sticks) unsalted butter, plus more for greasing, at room temperature
1/2 cup sugar
1/2 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
Pinch of salt
For the lemon curd:
4 lemons, at room temperature
1 1/2 cups sugar
8 tablespoons (1 stick) unsalted butter, at room temperature
4 extra-large eggs, at room temperature
1/8 teaspoon salt