Individual Meyer Lemon Curd Tarts With Candied Violet

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The lemon curd:

3 cups sugar

Zest of 2 lemons

1 cup lemon juice (about 6 lemons)

1/2 teaspoon kosher salt

6 large eggs + 3 egg yolks

1/2 pound unsalted butter

The tart crust:

1 1/2 cups all-purpose flour

1 tablespoon sugar

1/4 cup vegetable shortening

1/4 cup cold unsalted butter, cut into small pieces

A few drops of vanilla

3 to 4 tablespoons ice water

Additional flour for rolling

The candied violet garnish:

24 violet flowers, stems on

1 egg white

1/4 cup superfine sugar

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