Prepare a double broiler, or fit a heat proof bowl over a large pot filled with an inch of simmering water.
In the heat proof bowl combine the lemon zest, lemon juice, egg, egg yolks, and sugar.
Cook, whisking CONTINUOUSLY (so you don’t wind up with sweetened scrambled eggs), until mixture thickens enough to cover the back of a spoon.
Remove bowl from heat, and add butter, stirring to combine.
Strain curd through a fine metal strainer to remove any (almost undetectable) pieces of cooked egg.
Cover with plastic wrap, so that it touches the top of the curd to keep it from developing a skin.
Refrigerate until chilled (or freeze if you're impatient like me).
Almond tart crust
In the bowl of a food processor, combine all the ingredients. Pulse until the dough resembles coarse meal.
Remove from the food processor and use your hands to form a dough.
Press evenly into the bottom and sides of a greased 11" tart pan.
Place in the freezer while you preheat the oven to 400ºF.
Bake on the middle rack for about 15-20 minutes, until it is light brown (do not over bake or the almonds will taste bitter).
Let cool before filling.
The rest
When the crust has cooled, spread the lemon curd over the crust evenly.
Lay the strawberries and kiwi slices over the lemon curd.
Mix together the greek yogurt, powdered sugar, and vanilla.
Slice and serve the tart with a large spoonful of the sweetened greek yogurt on top.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.