Lemon Tart Crust

1 cup self-rising flour
1/4 teaspoon baking powder
1/3 cup sugar
1 egg
1/2 teaspoon grated lemon zest
1/4 teaspoon vanilla extract
1 tablespoon canola oil
Lemon Curd
3 tablespoons water
1 teaspoon unflavored kosher gelatin
4 eggs
1 1/2 cups fresh lemon juice
1 1/2 cups sugar
1 1/2 tablespoons grated lemonzest
2 teaspoons vanilla extract

To prepare the crust, whisk together the flour and baking powder. Then whisk together the sugar, egg, lemon zest and vanilla in a large bowl until the sugar dissolves. Whisk in the oil. Sprinkle in the flour mixture and mix just until combined. Cover with plastic wrap and refrigerate at least 20 minutes.

Preheat the oven to 425 degrees. Spray a 9-inch tart pan with a removable bottom with nonstick spray. Press the batter into the pan and up the side. Prick the bottom with a fork. Spray a sheet of foil with nonstick spray and line with the foil, sprayed side down. Top with pie weights or dried beans. Bake 8 minutes and remove foil and weights. Continue baking until golden brown, about 4 minutes more. Remove and cool.

To prepare curd, measure water into a small microwaveable bowl. Sprinkle in the gelatin and let stand until softened, at least 5 minutes. Beat the eggs until well combined. Combine the lemon juice, sugar and lemon zest in a small saucepan. Bring to a simmer, then remove from heat. Whisk about 1/2 cup of the hot lemon mixture into the eggs to warm them, then pour the eggs into the remaining lemon mixture. Return the pan to the heat and cook, whisking constantly until the lemon curd starts to gently simmer and thicken. Remove from heat.

To assemble the tart, microwave the gelatin on medium for 10 second intervals, stirring after each interval until melted. Strain the lemon curd through a fine-mesh sieve, then stir in the gelatin and vanilla. Let cool to room temperature and pour the curd into the crust. Cover with plastic wrap and chill for at least 4 hours or overnight. Serves 6.