Bergamot Lemon Tart

I came across this recipe from one of my Insta food feeds, The Baked Feed and thought is looked/sounded amazing.  I made some slight adjustments and it turned out amazing!

Ingredients

Crust
     1 1/2 cup all purpose flour
     1/2 cup powdered sugar
     1/2 tsp salt
     Zest from 1/2 lemon
     8 tbsp unsalted butter, melted

Lemon Curd
     3 large eggs, room temperature
     3 large egg yolks, room temperature
     3/4 cup Caster or superfine sugar
     3/4 cup freshly squeezed bergamot lemon juice, sub any lemon, about 8
     Zest from 1/2 lemon
     8 tbsp unsalted butter, cubed, at room temperature
     Powdered sugar for dusting

Method

1. Preheat oven to 350F degrees, line bottom of a removable bottom tart pan with parchment paper. Lightly grease sides of the tart pan with butter. Combine all crust ingredients in a bowl, mixing with a pastry cutter of fork until the dough comes together. Press into the prepared tart pan, starting with the sides and working across the bottom to the center of the pan.  
2. Chill in the freezer for 20-30 minutes. Line the crust with a piece of parchment paper, cut 1" larger than the diameter of the pan. Line with pie weights, rice or dried beans. Bake for 15-20 minutes. Remove from oven and place on a cooling rack until ready to be filled with the curd. Reduce oven to 325F.
3. In a separate heat proof bowl, whisk together eggs, egg yolks and surge. Once combined, whisk in lemon juice and zest. Take the entire bowl and place on top of a pot filled with 1" water. Using a double boiler method, heat curd mixture over medium heat, stirring constantly to ensure the eggs don't curdle. Continue to stir until the curd forms into a thick, almost pudding like consistency, about 10 - 20 minutes. The curd should fully coat the back of a spatula or wooden spoon without running off.
4. As soon as the mixture thickens, add the cubes of butter. Stir quickly to fully melt the butter into the curd. Press through mesh strainer, into the prepared crust. Return filled crust to the oven, Bake at 325F for 10-12 minutes or until the curd sets with a slight jiggle. Remove from oven and cool on a cooling rack to room temperature, about an hour. Chill the tart in the fridge for 2-3 hours. Top with powdered sugar right before serving.

      Other suggested toppings: whipped cream, or meringue from the leftover

      egg whites.