Lemon Galette

Prepare the pastry dough as directed and refrigerate for 1 hour.

Preheat an oven to 400 degrees.

On a well-floured work surface, flour the dough and then roll it out into a rough round shape about 12 inches in diameter and 1/4 inch thick. Be careful not to tear the dough; any holes will allow the filling to seep through during baking. Carefully transfer the dough to a level baking sheet. Repair any holes, as needed. Fold over about 1/3 inch (9 mm) of the edges of the dough toward the center. Fold the edges again in the same way to create a border about 1/2 inch (12 mm) high. Using fingers and thumbs, pinch the dough all around to seal the edges and to fashion an attractive crimped border. Using the tines of a fork, lightly prick the surface of the pastry.

Bake until a very pale gold, 10-12 minutes. Remove from the oven and let cool completely. Reduce the oven to 375 degrees.

In a bowl, combine the egg yolks and sugar. Using a heavy-duty stand mixer fitted with the whip attachment or a handheld electric mixer, whip on high speed until the mixture is a pale lemon yellow and falls in thick ribbons from the whip when it is lifted, 6-8 minutes. Stop the mixer, add the cornstarch and then mix again on medium speed until blended. Add the lemon juice, melted butter and lemon zest and mix until well blended. Pour into the cooled pastry shell. Arrange the lemon slices on the surface.

Bake until the edges of the dough are a rich golden brown and the lemon curd has also turned golden brown on top, about 20 minutes. Remove from the oven and let cool completely on the baking sheet before slicing and serving.