Meyer Lemon Curd with Goat Cheese Pastry | Iron Horse Vineyards

Ingredients

• 1 ¼ cups all-purpose flour
• 1 tbsp sugar
• ½ tsp finely grated lemon zest
• Pinch of salt
• 8 tbsp cold unsalted butter, cut into ¼" dice
• 3 oz chèvre, cold
• 4 medium Meyer lemons
• 4 large egg yolks
• 2 large eggs
• ⅔ cup sugar
• 6 tbsp unsalted butter cut into ½" pieces, at room temperature
• ½ cup Demerara sugar
• Whipped cream (optional)