For the Crust

Sift flour and sugar together. Place in the bowl of the food processor. Mix for 15 seconds. Add the butter and pulse the machine until the butter is the size of peas. While mixing, add the eggs. As soon as the eggs are incorporated, remove the dough and gently shape the dough into a disk approximately 1” thick. Wrap with plastic and refrigerate 45 minutes to an hour.

Roll the dough out between two pieces of plastic wrap into a round shape approximately 1/8 inch thick. Spray a tart pan with a removable bottom with pan coating. Remove the top piece of plastic wrap from the dough and flip the dough onto the tart pan. Gently tuck in edges and then trim the dough from the sides of the pan. Using a fork pierce the dough. Bake at 350°F for 20 minutes until the crust is golden brown. Let cool completely before filling.

For the Lemon Curd

Whisk the eggs, place them in a small sauce pot. Zest three of the lemons, being careful to not remove the white bitter part. Add the zest to the eggs. Squeeze the juice from all 6 lemons and add to the egg mixture along with the sugar and salt. Place the pot over medium heat and continually stir with a wooden spoon while the mixture thickens. This may take 20 minutes to a half hour. It should come to the nappe stage, coating the back of the wooden spoon. Strain the mixture through a fine mesh strainer into the pre-baked tart crust. Cool and refrigerate. Serve with Chantilly Cream and berries.