📖 Instructions

1. To begin, gather all your ingredients and make sure your butter is cold for the crust. If you're using a food processor for the crust, attach the blade now. If not, get a large mixing bowl ready.
2. For the Tart Crust: In your food processor or large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Pulse or whisk briefly to combine everything well. This ensures an even distribution of flavor.
3. Next, add the very cold unsalted butter, cut into small cubes (about ½-inch pieces). If using a food processor, pulse about 10-12 times until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible. If doing by hand, use a pastry blender or your fingertips to cut the butter into the flour until you reach the same coarse, crumbly texture.
4. With the food processor running or while stirring by hand, gradually drizzle in the ice water, one tablespoon at a time, until the dough just starts to come together. Be careful not to add too much water; you want it moist enough to form a ball, but not sticky. It should be just slightly crumbly.
5. Turn the dough out onto a lightly floured surface. Gently press it together to form a flat disc. Don't overwork the dough, as this can make the crust tough. Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 days. Chilling is super important for a tender, flaky crust.
6. Preheat your oven to 375°F (190°C). While the oven heats, remove the chilled dough from the fridge. On a lightly floured surface, roll out the dough into a 12-inch circle, about ⅛-inch thick. Try to work quickly to keep the dough cold.
7. Carefully transfer the rolled-out dough to a 9-inch tart pan with a removable bottom. Gently press the dough into the bottom and up the sides of the pan. Trim any excess dough from the edges using a sharp knife or by rolling your rolling pin over the top of the pan. Prick the bottom of the crust all over with a fork. This helps prevent it from puffing up.
8. Place the tart shell back in the refrigerator for another 15 minutes. This second chill helps prevent the crust from shrinking during baking. Line the chilled crust with parchment paper, allowing some overhang. Fill the parchment-lined shell with pie weights or dried beans. Make sure the weights are distributed evenly.
9. Blind bake the crust for 15 minutes. Then, carefully remove the parchment paper and pie weights. Return the crust to the oven and bake for another 8-10 minutes, or until the crust is golden brown and looks dry. Let the baked crust cool completely on a wire rack while you prepare the lemon curd.
10. For the Lemon Curd: While the crust cools, zest your lemons, aiming for 1 tablespoon of finely grated zest. Then, juice the lemons until you have ½ cup of fresh lemon juice. Set aside.
11. In a medium heatproof saucepan, whisk together the large egg yolks, whole eggs, and granulated sugar until well combined and slightly pale. Stir in the lemon juice and lemon zest until everything is incorporated.
12. Add the cold, cubed unsalted butter and a pinch of salt to the egg mixture in the saucepan. Place the saucepan over medium-low heat. Cook, stirring constantly with a whisk or rubber spatula, until the curd thickens significantly. This should take about 8-12 minutes. The curd should be thick enough to coat the back of a spoon and register 170°F (77°C) on an instant-read thermometer.
13. Immediately remove the curd from the heat. Pour it through a fine-mesh sieve into a clean bowl. This step is essential for a super smooth, velvety curd, catching any bits of cooked egg or zest. Press it through with a spatula if needed.
14. Pour the warm lemon curd into the completely cooled, blind-baked tart crust. Spread it evenly with a spatula. Cover the tart loosely with plastic wrap, making sure the plastic wrap touches the surface of the curd to prevent a skin from forming. Refrigerate the tart for at least 4 hours, or preferably overnight, until the curd is completely set and chilled.
15. When ready to serve, carefully remove the tart from its pan. Arrange the mixed fresh berries artfully over the top of the chilled lemon curd. You can create a pattern or simply scatter them randomly—it'll look lovely either way! Dust lightly with powdered sugar, if desired, just before serving. Slice and enjoy your beautiful, zesty creation!
16. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Freezing is possible but might slightly alter the curd's texture.