Preheat oven to 350°F

Lightly butter a 9-inch tart pan with a removable bottom {my husband used a 14 x 4.5-Inch Fluted Tart Pan}.

In a mixing bowl, beat 3/4 cup softened butter and 1/4 cup sugar with the paddle attachment until smooth. Stir in the flour and mix until the dough is nice and crumbly but can be pressed together with your fingers. Press the dough very firmly on bottom and up sides of tart pan. Bake 15 to 16 minutes or until crust is set in center but still pale. Cool the prepared tart shell for 15 minutes.

In a small saucepan, mix 1 cup sugar and the cornstarch and then slowly stir in the water, lemon zest and lemon juice until nice and smooth. Cook and stir over medium-high heat. Heat to boiling; boil 1 minute, stirring constantly, until the mixture is bubbly and has thickened.

Remove from heat.

In a small bowl, beat the egg yolks with whisk and then slowly beat in about 1/2 cup hot mixture into the egg yolks. Gradually stir yolk mixture into hot mixture in the saucepan. Cook the filling over medium heat, stirring constantly, until mixture starts to gently boil. Cook 2 minutes longer, stirring constantly.

Remove from heat; stir in the 2 tablespoons of sliced butter and continue to stir until smooth. Pour the filling over the cooled baked crust.

Cool the lemon curd tart at room temperature for 15 minutes, then refrigerate for at least 4 hours until set.

Top with fresh berries, a bit of toasted meringue or a little candied lemon peel for a little extra flair.