Preheat oven to 425 and place a metal baking sheet in the oven.

For pie dough, mix together flour, sugar and salt in food processor.

Add butter and lard and pulse until crumbly. Your fat pieces should be around the size of a pea.

Dump contents into a bowl and add ice water. Mix with a fork. Add more ice water (1 teaspoon at a time) until the mixture holds together when you clench some in your fist.

Divide dough in 2, press into flat circles, wrap in plastic wrap and chill for at least 1 hr.

Roll dough out and fill a full sized or individual tart pans with dough. Chill for another half hour. (this helps prevent the dough from shrinking as you bake it!)

Prick dough with fork, line with 2 sheets of aluminum foil then weigh down the foil with either ceramic pie weights or dry beans.

Reduce oven temperature to 400F then place shell on preheated baking sheet to cook for 10 minutes. Edges will be golden and bottom of the dough shouldn't look raw.

Remove shell from oven and remove foil and weights.

Return shell to oven to cook until done - another 15 minutes apx.

Once golden and cooked remove the pie shells from the oven and cool.

Into the top part of a double boiler or bain marie whisk together the sugar and juice. The water in the bottom pan should be simmering gently.

DON'T let the water get too hot or you'll end up with scrambled eggs, not lemon curd.

Add the eggs and whisk for the next 15 minutes or so. Remember to scrape down sides.

Once the mixture starts to seem like curd (around the thickness of Greek Yogurt) whisk in the butter one pat at a time, and the lemon zest.

Transfer curd from hot pot to bowl and allow to cool a bit.

Once cool to the touch but not completely cooled, spoon the curd into tart shell, refrigerate and enjoy once completely set.