Pate Sucree - Tarte Creme de Citron (Lemon Curd Tart)

Citrus is so delightful in summertime, and now that it's August, I couldn't wait to try this recipe for Lemon Curd Tart from section one of Chef Felder's book. I was much happier with the crust this time around, as I finally managed to roll it out to the proper thickness (about 1/8 inch thick). The candied lemon peel was so much fun to make, and it was incredibly simple. Water, sugar, lemon! Too cool :)

From Patisserie: Mastering the Fundamentals of French Pastry

For the Candied Lemon Slices:
1 lemon, sliced paper thin
1/2 cup (3 1/2 oz., 100 g) sugar
3/4 cup (200 ml) water

For the Pate Sucree (Sweet Pastry):
1 stick (4 oz., 120 g) unsalted butter, softened
2/3 cup (3 oz., 80 g) confectioners' sugar
1 vanilla bean, 1 Tbsp. vanilla sugar or 1 tsp. vanilla extract
3 Tbsp. (1 oz., 25 g) ground almonds
1 pinch salt
1 egg
1 2/3 cups (7 oz., 200 g) all-purpose flour

For the Lemon Curd:
2 lemons, pealed (yellow zest only, no white pith!)
1/2 cup (120 ml) lemon juice
2/3 cup (4 oz., 120 g) granulated sugar
3 eggs
1 1/2 sticks (6 oz., 175 g) unsalted butter, diced