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1
Make the cream filling: Combine 3 eggs, 3 egg yolks, 1/2 c sugar, lemon zest, lemon juice, and salt in a double boiler or a heat-proof bowl over boiling water.
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2
Whisk quickly and constantly.
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3
It will get frothy and then finally turn creamy.
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4
Whisk for one more minute, then take off heat and whisk in the 2 sticks of butter, adding a little at a time and stirring until it melts.
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5
Push the curd through a fine mesh sieve to remove any bits of cooked egg that didn't get whisked inches (This can be kept in the fridge for up to 5 days or frozen for up to a month and defrosted in the fridge overnight.
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6
).
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7
Put flour, confectioners sugar, and 1/4 tsp salt in a food processor.
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8
Pulse a few times to mix.
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9
Add in very cold butter lumps.
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10
Pulse a few beats until course and grainy with pea-sized butter bits remaining in the batter.
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11
Add in the egg, pouring it over the entire surface.
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12
Pulse again, but stops before it actually stays together completely.
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13
When it is chunky, turn it out onto a work surface and press it just until it comes together.
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14
Wrap it in plastic and chill for a couple of hours.
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15
On a lightly floured surface, roll out the dough.
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16
It should be about 3 inches larger in diameter that your tart pan.
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17
I have it on a piece of parchment to prevent it from sticking to the table.
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18
Sparingly sprinkle with flour as needed to keep it from sticking.
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19
Move the disk to a 9-inch tart pan and press it in against all edges and corners, letting the excess hang over the edge.
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20
Roll a rolling pin over the top edge to cut the excess off.
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21
Prick the tart all over with a fork.
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22
Place the tart shell in the freezer for at least 30 minutes.
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23
Preheat the oven to 375 degrees.
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24
Tightly press a sheet of foil inside the tart shell.
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25
Bake the tart about 25 minutes or until golden.
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26
Let the shell cool completely.
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27
Brush the bottom of the shell with a thin layer of preserves.
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28
Spread about 2 cups of the lemon mouse over the preserves.
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29
Top with fresh berries.
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30
Yum!
